Pan-Fried Red Mullet with Tahini Sauce

• 1/3 cup tahini
• Juice of 1 lemon
• About 1/3 cup cold water
• Salt
• 1/2 to 1 clove garlic, crushed (optional)
• 8 red mullet fillets (weighing about 3 ounces each), skin on
• Salt and black pepper
• 2 to 3 tablespoons extra virgin olive oil
• 1 lemon, cut in wedges

1. First, make the sauce.
2. Stir the tahini in the jar before using.
3. With a fork, beat the tahini with the lemon juice.
4. It will thicken to a stiff paste.
5. Add the water, beating vigorously until you get the consistency of a pale, runny cream.
6. Then add a little salt and the garlic, if using, and pour into a serving bowl.
7. Season the red mullet fillets with salt and pepper and fry in the oil over medium-high heat, preferably in a nonstick frying pan, for about 2 minutes on the skin side.
8. Turn and cook the other side for half a minute more.
9. Serve the fish at once, with the lemon wedges, and let people pour the tahini sauce on the side.
10. Season 4 fish fillets (5 to 7 ounces each), such as cod or haddock, with salt and white pepper and 1/2 teaspoon ground cumin.
11. Dip the fillets in flour to coat them all over, and shallow-fry in sizzling olive oil, turning over once.
12. Drain on paper towels and serve with the tahini sauce.

tahini, lemon, cold water, salt, clove garlic, red mullet, salt, extra virgin olive oil, lemon

Taken from www.epicurious.com/recipes/food/views/pan-fried-red-mullet-with-tahini-sauce-373115 (may not work)