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Iraqi Tigris Trout With Rhubarb Tahini Sauce

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Ingredients
  Trout/Shad 2 Kilogram
  Olive oil 2 Teaspoon
  Shallots 4 Medium, chopped
  Garlic 1 Clove (5 gm)
  Rhubarb 1 , thinly sliced
  Wine vinegar 2 Teaspoon
  Coriander powder 1 Teaspoon
  Cumin powder 1 Pinch
  Tahini 1⁄4 Cup (4 tbs)
  Pomegranate molasses 1 Teaspoon
Directions

GETTING READY
1.Preheat the oven to 375 F.
2.Gently rinse the filets and pat them dry. Season well with salt.

MAKING
3.Place them on an oiled baking tray and pour some olive oil on top as well.
4.Place in the oven for about 15-20 minutes, or until the thickest part gently flakes when poked with a fork.
5.In a small sauté pan, heat up the olive oil.
6.Gently sweat the shallot until translucent, and add in the garlic.
7.Add the rhubarb to the pan and stir.
8.Pour in the vinegar, adding in a tablespoon or so of water if needed, and cook the rhubarb through until it breaks down and becomes mushy. Add the coriander and season with salt.
9.Once the rhubarb is completely cooked through, pour in the tahini, stirring well or whisking, to homogenize the sauce.
10.Season with the cumin, and pomegranate molasses (or honey if you do not have).

SERVING
11.Pour the sauce on top of the fish, and serve garnished with the freshly chopped herbs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Iraqi
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
8
I you like rhubarb, then here is an interesting way to cook your rhubarb. Flavor and texture it with tahini then pair with a baked tigris trout. See this fantastic step wise video that shows the awesome recipe and enjoy this great treat for a delightful holiday meal!

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