Fish and Kale in Tahini Sauce with crispy shallots
Pan-fried white fish in creamy, garlicky tahini sauce with kale. Topped with crispy shallots and pine nuts.
Servings: 6
Ingredients
- 3 tbsp olive oil
- 2 lbs white fish I used haddock loins, but you can use cod, sea bass, tilapia or splurge on halibut, about 6 pieces
- ¾ cup tahini
- ½ cup lemon juice
- 3 cloves garlic
- ½ cup warm water
- 1 bunch kale stems discarded, leaves coarsely chopped
- toasted pine nuts optional
- 3 tbsp crispy onions optional
Instructions
- Whisk together tahini, lemon juice, garlic and water. Add salt to taste (about 1 tsp kosher salt).
- Heat 2 tbsp oil in a large skillet over high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, brown fish on one side until it releases easily with a spatula (if it is sticking, it isn't done browning) then transfer to a plate (it'll finish cooking in the sauce). Add another tablespoon of olive oil to the pan and add kale, stirring to just wilt it. Stir in sauce then return fish to the pan and nestle it in, spooning some sauce overtop. Cook a minute or two, until fish is opaque and flakes easily. Top with fried shallots and pine nuts, if desired.
Notes
Note: You get the crispy onions in small pouches near the croutons at the grocery store (often next to the lettuces).