adapted from Levana Cooks, using Garden Vegetable Levana Nourishments
This fish in tehina sauce is a delicious and ridiculously easy dish
It is a very good illustration of everything I promise in the Pantry Chapter of my new cookbook, The Whole Foods Kosher Kitchen. Glorious Meals Pure and Simple: Namely, that on days when you have no time to cook, all you need to do is bake a totally unadorned piece of fish or chicken or tofu, and top it with any of the condiments I have included in my Pantry chapter. I am picking one practically out of a hat here, tehina sauce, confident it will do the trick as well as any other condiments in this chapter.
Any excuse to use tehina (sesame paste)!
It will perk up countless simple fish, poultry, and burger dishes. If you would rather end up with a thinner consistency, omit the tofu, and use the sauce as dressing: Tehina sauce is the best, full-bodied as incredibly healthy.
You will use only about 1/2 cup of tehina sauce for this recipe.
The remaining tehina sauce will keep well in a glass jar in the refrigerator, a good few days:
Dunk your bread in it, pour it over poached chicken, or use it as salad dressing!
This recipe will work well with any thick firm-flesh fish: Salmon, tilapia, scrod, branzino, trout etc
You will love the Sephardi twist in this tehina sauce.
