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Iraqi Tigris Trout with Rhubarb Tahini Sauce Recipe Video
|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|
Calories 469 Calories from Fat 198
% Daily Value*
Total Fat 22 g34.4%
Saturated Fat 3.7 g18.5%
Trans Fat 0 g
Cholesterol 145 mg
Sodium 139.8 mg5.8%
Total Carbohydrates 11 g3.5%
Dietary Fiber 2.9 g11.6%
Sugars 1.6 g
Protein 55 g109.7%
Vitamin A 8.5% Vitamin C 21.6%
Calcium 23.7% Iron 26%
*Based on a 2000 Calorie diet
1.Preheat the oven to 375 F.
2.Gently rinse the filets and pat them dry. Season well with salt.
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).
11.Pour the sauce on top of the fish, and serve garnished with the freshly chopped herbs.