
We’ll admit that we can be a bit cantankerous when it comes to food choices. It’s not so much that we’re terribly picky, we can usually find something we like on any sort of menu. Or out in the field, in camp.
It’s just that sometimes we get it in our head that we want a certain thing, and nothing else will do. If the market is out of our favorite round loaf of bread, in Mexico, we’ll try to figure out what to get instead. We also always seek out fresh dates, for example.
We picked up a fillet, and decided to try our hand at Baja Safari Fish, fish with tahini sauce. Surely, there would be other days for Beef. And we always have fish in Baja, in camp or at home. The tahini sauce in question does not remain distinct but melts creamily into the fish, leaving a flavorfully tender dish. We slipped some lemon slices underneath purely for aesthetic value, but to my surprise, they roasted into the perfect nutty soft accompaniements to the fish, and I’m already dreaming up some sort of roast lemon salad or relish. This is best served at room temperature or cold, which accentuates the tahini flavor and makes it the perfect do-ahead entree.
Baja Safari Fish Dish (Fish in Tahini Sauce) We think this is best made with a medium thick white fish, but it is equally adaptable to thicker or thinner fillets, if you do so you’ll want to adjust to panning/baking time and amount of sauce accordingly. This is best served at room temperature.
2 lbs any white fish fillets salt,
olive oil, 3 lemons, 1 cup tahini (sesame seed paste), 1 cup water, 2 large onions, thinly sliced cilantro for serving.
In Camp:
1. Skillet, pan to taste, following the directions below.
At Home:
1. Preheat the oven to 425 F. Rub the fish with salt. Juice 2 of the lemons and slice the 3rd lemon.
2. Combine the tahini with the lemon juice and stir until the mixture is thick and lightened in color. Stir in the water to form a thin sauce.
3. Lightly oil a baking dish and place the lemon slices in it. Place the fish over the lemon slices and rub with a little oil. Place the fish in the oven and roast for 20 minutes.
4. Meanwhile, saute the onions in some oil until softened. Add the onions to the tahini sauce.
5. After the twenty minutes, remove the fish from the oven, it should be thick and opaque. Pour the tahini sauce over the fish, scattering the onions on top (I like to reserve a little extra tahini to drizzle on before serving). Return the fish to the oven and bake another 30-35 minutes, or until the sauce has thickened and is bubbling all over. Let cool before serving, with cilantro as garnish.
Don’t forget the Baja Safari Salsa to taste!
*We have also made this substituting a mild nut butter, such as almond or cashew butter, with good results.