Iraqi Tigris Trout with Rhubarb Tahini Sauce Recipe Video


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings8


 Trout/Shad2 Kilogram
 Olive oil2 Teaspoon
 Shallots4 Medium, chopped
 Garlic1 Clove (5 gm)
 Rhubarb1 , thinly sliced
 Wine vinegar2 Teaspoon
 Coriander powder1 Teaspoon
 Cumin powder1 Pinch
 Tahini1⁄4 Cup (4 tbs)
 Pomegranate molasses1 Teaspoon

Nutrition Facts

Serving size

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.

Editors Review

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!