Nile Perch with Spicy Tahina Sauce

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As a novice fish cook, I find that Nile Perch is one of the easiest and quasi-hassle free fishes for me to work with. It doesn’t require a lot of ingredients nor is it technical and you can still create an exquisite fish meal. Generally speaking, fish is a great for maintaining a healthy waistline as well as a light break from meat oriented meals. Leaving a dinner table overstuffed is not the best feeling and fish will not leave you feeling so.  Aside for overcooking fish, it’s hard to go wrong cooking with Nile Perch so even the novice cook can whip up a great fish dinner in no time. This recipe is one of those hassle free with very little clean up that anyone can cook. I whipped up a spicy tahina sauce to serve on the side for a more interesting and appealing presentation. Nile Perch fillets cooked to a delicious wonder with the flavor of tomato dominating over rest. The tahina sauce was complementing the taste of the fish. Most people I know are not so find with tahina sauce but it’s a healthier alternative to mayonnaise and tartar sauce.  You can also use talapia or sole for this Nile Perch recipe if you can’t find this particular fish.

For this recipe, you will need:

  1. 2 lbs of Nile Perch fillet
  2. Juice from a lemon
  3. 2-3 cloves of garlic
  4. 1 teaspoon of dried thyme
  5. 1 teaspoon of salt
  6. 1/2 teaspoon of ground pepper
  7. 2 tablespoons of balsamic vinegar
  8. 2 tablespoons of olive oil
  9. 1 cup of cherry tomatoes

For the spicy tahina sauce, you will need:

  1. 1/2 cup of tahini paste
  2. 1/4 cup of lemon juice
  3. 1 small jalapeno minced
  4. 1 teaspoon of minced garlic
  5. 1 cup of cooked fresh dill
  6. 1/3 cup of cilantro or parsley
  7. Salt and pepper for taste


Soak fish in lemon juice for 30 minutes. Discard excess liquid.  Place balsamic vinegar, olive oil, garlic, salt and pepper in a food processor and pulse till paste like. Spread evenly over fish fillets. Bake the fish, covered, for 30 minutes. Uncover, and bake (or broil) for another 10 minutes, or until browned on top. The fish is done if it flakes (breaks apart) easily when a fork is inserted into the thickest part of its flesh.   For the tahina sauce, place all ingredients in the food processor and process till smooth. Add a bit of water if sauce is too thick. Serve sauce along with fish.

Yields  4-6 servings




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