Baked Whole Red Snapper In Tahini Sauce

• 1 pound (approx.) whole red snapper, gutted and scaled (it is optional to leave the head and tail on)
• course sea salt
• 1/4 cup tahini
• 3/4 cup water
• 1 large tomato, cored and roughly chopped
• juice of 1 lime
• 1 handful of cilantro
• 1 large clove of garlic, peeled

1. Rinse the fish in cold water and pat dry. Rub all over with a light coating of salt and allow to "rest" for 20-30 minutes.
2. In a blender, mix the tahini, water, tomato, lime juice, cilantro and garlic. Process until smooth.
3. Preheat the oven to 425 degrees F. Arrange fish in a baking dish and cover with the tahini sauce. Place a piece of foil over the dish and bake for 20-30 minutes, until the fish flakes easily and is cooked through/opaque.

red snapper, course sea, tahini, water, tomato, lime, handful of cilantro, clove of garlic

Taken from food52.com/recipes/2540-baked-whole-red-snapper-in-tahini-sauce (may not work)