Pepper fish [Adapted from recipe by Dawn, Elaine and Selma Anthony in "Lebanese Cookbook"] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 300) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Fish is seasoned about 3hrs before serving. Can substitute Aleppo pepper for Near East pepper.

  • L.Nightshade on July 22, 2015

    I will say that we felt this dish was prettier before saucing, so if you’re going for presentation, it might be nice to sauce each individual serving, or at least sauce at table. Once the sauce goes on, the dish is garnished with more parsley, cilantro, chopped walnuts, and lemon wedges. Pomegranate arils are also called for, I once again used barberries softened in pomegranate molasses. While we liked this well enough, it won’t go on the do-again list. Mr. NS couldn’t quite wrap his head around the fish/walnut combination. The more he ate of it though, the more he liked it. It just didn’t totally wow us. I actually think I would have preferred it without the tahini sauce.

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