Fish in Tahini Sauce (Samak bi T'heena)

I wanted to like this but it was just eh.  I'm not familiar with Palestinian Cooking, so I can't say if D made it correctly.  But it just tasted bland, and like it needed some more pizzazz.  He didn't like it that much, because he said it required a lot prep.

So overall, probably won't have again. We had with rice.

Fish in Tahini Sauce (Samak bi T'heena)

Photo by ALB

From The Washington Post

SERVINGS: 4

INGREDIENTS
FOR THE SAUCE
6 cloves garlic
1/2 teaspoon salt, plus more as needed
1/2 cup good-quality tahini
1/4 cup fresh lemon juice
3/4 cup cold water
2 tablespoons olive oil
1 large onion, cut in half, then into very thin half-moon slices
2 small serrano chile peppers, seeded and cut into thin slices
1/4 teaspoon freshly grated nutmeg

FOR THE FISH AND MARINADE
1 1/2 pounds firm-fleshed skinless fish fillets, such as sea bass, cod, hake or grouper
Fresh lemon juice
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons finely chopped lemon zest (no white pith)
3 tablespoons olive oil, plus more for frying
1/2 cup flour, or more as needed
2 tablespoons chopped flat-leaf parsley, for garnish

DIRECTIONS
For the sauce: Combine 4 cloves of the garlic and the 1/2 teaspoon of salt in a mortar and pestle. Crush to form a paste, then transfer to a mini food processor along with the tahini and lemon juice. Pulse, gradually adding 1/2 cup of the water, to form a smooth, thick mixture. (That step also can be done by hand, in a bowl.) Transfer to a medium saucepan (off the heat).

For the fish and marinade: Rinse the fish carefully in a mixture of cold water and a little lemon juice. Pat dry with paper towels.

Combine the cumin, salt, black pepper, lemon zest and the 3 tablespoons of oil in a large zip-top bag. Add the fish and seal; massage gently to rub the mixture into the fish. Let sit at room temperature for 15 to 30 minutes -- no longer.

Meanwhile, finish the sauce: Heat the 2 tablespoons of oil in a medium skillet over medium heat until the oil shimmers. Add the onion and stir to coat; cook for about 15 minutes, stirring occasionally and adjusting the heat as needed, until the onion is softened and golden, with some browned edges.

Cut the remaining 2 garlic cloves into very thin slices, then add to the onion along with the serrano peppers. Cook for 2 or 3 minutes, until fragrant and slightly softened. Remove from the heat.

Line a baking sheet with paper towels, then place a wire rack on top.

Heat 4 or 5 tablespoons of oil in a large, deep skillet over medium-high heat until the oil shimmers. While the oil is heating, spread the flour on a plate. The fillets will have the marinade rub on them; gently pat each one into the flour to evenly coat on both sides, shaking off any excess. Working in batches, cook the fillets on each side until crisp, golden and just cooked through; the cooking time will vary depending on what type of fish you use. Transfer to the rack to drain. Cover loosely with aluminum foil to keep warm. Repeat to cook all of the fillets. Discard any remaining flour.

Stir the remaining 1/4 cup of water (or slightly less, as needed) into the sauce in the saucepan, then stir in the onion mixture. Add the nutmeg and place over medium-high heat. Bring to a boil, stirring, then remove from the heat.

Arrange the fish on a platter or divide among individual plates. Pour the hot sauce over the fish. Garnish with the chopped parsley. Serve warm or cold.

Roasted Broccoli Chickpea Arugula Salad

Somehow Wednesdays have become "Eat a Salad" Day in our house.  So I found this one, told D to add chicken and there ya go.  Both of us liked it but thought it might need to be bigger.  Of course D put red onion in his bowl.  We got 3 portions, but really it was 2, with a TON of dressing. (3 TBSP each with at least 4 TBSP left over).

Roasted Broccoli Chickpea Arugula Salad

Photo by ALB

PREP TIME: 3 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 23 MINUTES
SERVINGS 2 SERVINGS

From JENN LAUGHLIN - PEAS AND CRAYONS

Ingredients
6 oz broccoli florets chopped
15 oz can chickpeas, drained and rinsed
2 TBSP olive oil (used PAM)
Added 1lb chicken breast, cut into chunks
Added red onion to one bowl
sea salt to taste (1/2 tsp)
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp ground turmeric
1/8 tsp cayenne pepper
1/2 tsp lemon zest
4 cups baby arugula

LEMON DRESSING:
1/4 cup lemon juice (approx. 2 lemons)
1/4 cup quality olive oil
1 TBSP honey 1 tsp dijon mustard plus extra to taste
3 garlic cloves, pressed
1/4 tsp sea salt
1/8 tsp black pepper

Instructions
Pre-heat oven to 400°F

Drain the chickpeas in a colander or sieve and rinse well. (you may have to peel the chickpeas).

Pat the chickpeas dry with a clean dishtowel. The drier the chickpeas are, the crispier they'll get.

Place chickpeas on one half of your baking sheet with the broccoli on the other. For extra crisp factor, make sure the chickpeas aren't on top of each other and the broccoli is slightly spaced, though don't stress it too much! Drizzle in olive oil (sprayed with PAM) and sprinkle with sea salt, to taste.

Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle.

Meanwhile, sautee the Chicken Breast until cooked.

While the chickpeas and broccoli roast, combine your dressing ingredients in a mason jar. Pop on the lid, shake, and set aside.

While still hot from the oven, add the chickpeas to a bowl with your spices then mix with a spatula or spoon. Hand mixing works too but if you stick your hands in this shawarmatastic seasoning your fingers will most definitely turn yellow from the turmeric.

Once your veg are ready, give the mason jar another shake, toss arugula in the dressing to mix (as much or as little as you'd like!) and top with your broccoli and chickpeas. Dig in right away!

7 Smart Points (my additions/subtractions at 3 servings)