For the Seabass, get your fishmonger to gut the fish for you…
Slice a lemon and wedge 2 or 3 slices inside the fish before putting it on the barbeque
5 or 6 minutes on each side should be OK – but you can tell when it is cooked when the fish is starting to flake slightly – should still be a little moist in the middle
Tahini Sauce is delicious – and you’ll see when you use tahini the first time that you can play around with the combinations to create more or less tahini-like sauces….
For example… Sometimes a thinner sauce works well – other times a much thicker version; sometimes a more lemon-ey version suits a meal – other times a garlicky flavoured sauce goes better with something. Experiment to see what you prefer – but this version is quite yoghurt-ey and features a good squirt of lemon juice so it goes with the fish. When you buy Tahini, get the lighter version (without the husks of sesame seeds) – the heavier one is just that, and nowhere near as nice
In a bowl big enough to whisk in – add 3 tbsp Light Tahini, a really good drizzle of Olive Oil, the juice of 1 or 2 Lemons, 2 Garlic Cloves (already squashed up and smooth), 2 tbsp of cold water and some salt & pepper. Whisk it all up
Taste – and see what you need more of…. it might need some extra lemon, or a little more water if you want a thinner sauce
Once you are happy, pour or spoon it into a serving dish and sprinkle with mint (or other herbs)
The Seabass and Tahini Sauce combination is brilliant with any kind of Pilav (Curly Kale one is particularly nice with fish) – also with a simple salad