Fish with Spicy Tahini Sauce, Coriander and Pistachios

4 servings

Ingredients

1/3 cup (80 ml) tahini (sesame paste)
2 tbsp (30 ml) high-quality extra virgin olive oil
1 tbsp (15 ml) chopped fresh coriander stems
2 tsp (10 ml) powdered allulose (or other low-carb sweetener)
2 tsp (10 ml) ground coriander
1 garlic clove, finely grated or minced
1/2 to 3/4 tsp (2.5 to 3.75 ml) cayenne pepper (to taste)
1/4 tsp (1.25 ml) salt
1/4 tsp (1.25 ml) ground black pepper
2 tbsp (30 ml) fresh lemon juice
3 tbsp (45 ml) water
Salt and pepper to taste
4 white fish fillets (striped bass, snapper, halibut, grouper, cod or tilapia), about 170 g (1/3 lb) and 2.5 cm (1 in) thick each

Set oven to broil and position rack about 15 cm (6 in) from top element.
Line a baking sheet with foil. Place a rack on top and spray with olive oil.
In a small bowl, mix tahini with half the oil, coriander stems, allulose, ground coriander, garlic, cayenne, salt and pepper.
In another small bowl, combine 2 tbsp of the tahini mixture with lemon juice, remaining oil and water. Set aside for serving.
Season both sides of the fish fillets with salt and pepper. Brush with remaining tahini mixture. Place fillets on the prepared rack.
Broil 4–7 minutes until top is golden and centers are opaque.
Use a large metal spatula to transfer fillets to a serving plate. Garnish with coriander and pistachios. Drizzle some of the reserved tahini sauce.
Serve with remaining sauce on the side.