Roasted Speckled Trout with Tahini and Pine Nuts
Yields: 4-6 servings
  • 1 tablespoon fresh lemon juice
  • ½ clove garlic, crushed
  • ¼ cup raw tahini
  • 1¼ teaspoons kosher salt, divided
  • 3 tablespoons ice water, plus more as needed
  • 4 tablespoons extra-virgin olive oil, divided
  • 1½ to 2 pounds skinless trout fillets
  • 2 teaspoons sesame seeds
  • 1 teaspoon ground coriander
  • ¼ cup seafood stock
  • ¼ cup pine nuts, toasted
  • 5 to 6 fresh mint leaves, chopped
  • 1 tablespoon lightly packed fresh cilantro leaves, chopped
  • 1 tablespoon lightly packed fresh parsley leaves, chopped
  • Lemon slices, to serve
  1. In a nonreactive bowl, combine lemon juice and garlic. Let stand for at least 20 minutes.
  2. Preheat oven to 400°.
  3. Strain lemon juice through a fine-mesh sieve, discarding solids. In a large bowl, beat lemon juice, tahini, and ¼ teaspoon salt with a mixer at medium speed until combined. (Mixture will have a smooth, thick consistency.) Slowly add 3 tablespoons ice water, and beat at high speed until smooth. (Mixture may seize or look curdled, but will eventually smooth out to a thick mousse. If it doesn’t, add more water, ½ tablespoon at a time.) Set aside.
  4. Spread 2 tablespoons oil onto a rimmed baking sheet. Arrange fillets side by side on prepared pan, and drizzle with remaining 2 tablespoons oil. Sprinkle with sesame seeds, coriander, and remaining 1 teaspoon salt.
  5. Roast until fish is opaque and flakes easily with a fork, 8 to 10 minutes. Gently transfer fish to a serving plate.
  6. In a small saucepan, whisk together tahini mixture and stock. Cook over low heat just until sauce is warm. Pour tahini sauce over fish. Serve with pine nuts, mint, cilantro, parsley, and lemon slices. Serve immediately.
Recipe by Louisiana Cookin at