Grilled Fish with Tahini Sauce and Pomegranate

A few years ago Meghan Markle put together a collection of recipes from the women at the Grenfell Hubb Community Centre. The book, called Together, is packed full of wonderful recipes from all over the world and every time I pick it up I discover something magical.

This dish is from Leila Hedjem who was passed this recipe from her Algerian dad. It's the perfect way to use up that tahini you have at the back of the cupboard from that one time you made hummus and it's really versatile as you can use it with any fish, even salmon. 

Grilled Fish with Tahini Sauce and Pomegranate
Serves 4

oil

4 skinless, boneless fillets fish (I used cod)

4 tbsp tahini

1 lemon, juice only

1 garlic clove, grated

2-4 tbsp warm water

50g pomegranate seeds

steamed broccoli, to serve

sea salt and freshly ground black pepper

Preheat your grill to high. Place the fish in a baking dish and drizzle with about 1 tbsp oil. Season with salt and pepper then grill for around 10 minutes until just cooked.

In a bowl, mix the tahini, lemon juice, garlic and a big pinch of salt and pepper. Gradually add the warm water until you have the consistency of natural yoghurt.

When the fish is cooked, plate and pour over the sauce. Place your broccoli alongside and sprinkle over the pomegranate to serve.