Ingredientes
- Fish fillet, grouper fish1 kilogram
Limão1 piece- Medium-sized onion4 pieces
- Toasted pine nuts4 tablespoons
Suco de limão4 tablespoons
Azeite4 tablespoons
Óleo vegetal4 tablespoons
Sal1 teaspoon
Tahini1 cup
Alho Amassado2 cloves- Suco de limão8 tablespoons
- Sal1 teaspoon
Passos
- 1
Cut a large piece of aluminum foil large enough to cover the fish, brush it with 2 tablespoons of olive oil, then place the fish fillet on it.
5 minutosUtensílios necessários:🍳Aluminum foil - 2
Distribute the lemon slices over the fillet, then pour the lemon juice and the remaining olive oil over it and season with salt.
5 minutos - 3
Wrap the fillet pieces tightly in aluminum foil, then place them in a baking sheet.
5 minutosUtensílios necessários:
Tabuleiro de forno - 4
Grill the fillet pieces in a preheated oven for 10 minutes. Then flip them and grill for another 10 minutes in the oven to cook the other side.
20 minutos - 5
Remove the baking sheet from the oven and let it cool aside.
5 minutos - 6
To prepare the tahini sauce, dissolve the tahini with ¾ cup of water to prevent clumping when adding the other ingredients. Add the garlic, lemon juice, and salt, and mix the ingredients well to obtain a smooth and homogeneous sauce.
5 minutosUtensílios necessários:
Tigela de mistura - 7
In a pot, heat the vegetable oil and add the onion, frying until it wilts, then remove from heat.
5 minutosUtensílios necessários:
Frigideira - 8
Cut the fillet into large pieces, then place them in a serving dish, pour the tahini sauce over the fish pieces, then place the fried onions on top and garnish the tagine with toasted pine nuts.
5 minutos
Fatos nutricionais
Limãopor 100gSuco de limãopor 100gAzeitepor 100gÓleo vegetalpor 100gSalpor 100gTahinipor 100gAlho Amassadopor 100gSuco de limãopor 100gSalpor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.