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Sauteed Snapper with Tahini Sauce & Toasted Pine Nuts
Ingredients
  • subheading: For the tahini sauce:
  • ½ cup Joyva tahini (well-stirred before measuring)
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • ¼ cup water
  • ⅓ cup freshly squeezed lemon juice
  • subheading: For the snapper:
  • 2 fillets red snapper
  • pinch of cayenne pepper
  • salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • subheading: Garnish:
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon chopped flat-leaf parsley
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