Roast red mullet with tahini dressing and barley tabbouleh from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Notes about this recipe

  • Jane on August 23, 2014

    I thought it looked like a reasonably quick dinner but it took longer than I thought - probably an hour in total. I enjoyed the tabbouleh more than the fish. I used red snapper as that was available - maybe red mullet would have made a better dish? The fish was a bit mushy - I think I would use less lemon/oil next time so it would roast rather poach in the oven. When making the tahini dressing, add the water slowly. I added it all at once and regretted it as the dressing was too runny. My tahini must be more liquid than the ones she uses. I liked the pearl barley in the tabboulleh - and her winter variation using pomegranates, green olives and walnuts sounds great.

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