For the first, I cooked it as a steak and served on a bed of greens, sautéed brussel sprouts and apples, topped with, you go it, tahini yogurt sauce and generous sprinkles of pomegranate arils. I had marinated the fish itself in a spice mix of aleppo pepper, z'atar, lemon juice and olive oil with a touch of salt. The sear was great, the flavors were lovely but I had underestimated the cooking time for such a thick slice. I had to slice it up and sauté again as I really did not like the raw taste.
For my second attempt then, I spent only a couple of hours thinking of flavors, presentation, styling and how to get the perfect dish. This time, the fish would be cubed and seared. I used the same marinade as it had been wonderful. This time though, I pickled the apples, overnight. That was a stroke! And, as for the tahini, I made a sauce with it, homemade pumpkin puree and yogurt kissed with some aleppo pepper, lemon juice and salt. The fish was seared on all sides, strategically placed, adorned by sautéed brussel sprouts and pickled apples.
This dish is a winner! You may wonder why the tahini. Well, let me tell you, it's the sauce that pulls everything together. The subtle spices on the fish are emboldened by their trusted cohort, the tahini. As for the sauce itself, without the sesame, it utterly lacks depth. When you pull together a forkful of fish, a sliver of the pickled apple, a piece of the sprout and drag it through the puree generously lapping it up into a bite, you will know what I mean. They just belong together and in no small measure is that to the credit of the behind-the-scenes role of the sesame paste.
And, thus, continues my adoration of the tahini.....