• RJ Taylor

Middle-Eastern Spiced Fish

From our friend Maha at @makedelicioushappen


Fish Marinade:

¼ cup tahini

3 tbsp pomegranate molasses

3 tbsp extra virgin olive oil

1 tbsp zaatar spice blend

1 tbsp sumac

1 lemon, juiced

3 garlic cloves, minced

1 tsp black pepper

Salt to taste

Fish fillets of any kind, I used Rainbow Trout and Barramundi here from @springhillsfish

Yellow Rice:

1.5 cups basmati rice, rinsed of all its starch, & drained

3 cups water

1 tbsp olive oil (or butter)

¼ tsp paprika

¼ tsp cinnamon

¼ tsp allspice

1 tsp turmeric

1 tsp black pepper

1 bay leaf

1 tbsp @betterthanbouillon stock paste (optional)

Pinch of cumin

1.5 tsp salt (or to taste)


  1. Mix the above ingredients for the fish marinade in a small bowl, and whisk really well. Brush it on your preferred fish fillets, on the tops and bottoms. Sprinkle more zaatar on top. Let it sit for 10 mins to marinate. Marinade is enough for 4 large fillets

  2. Bake at 375 F for 20-25 mins, let it rest for 5 mins before serving.

  3. Rice: in a large nonstick pot, heat up oil (or butter) and add all of the listed spices, and toast through for about a minute on medium heat

  4. Add in drained rice, mix through so every grain of rice is coated in oil and spices

  5. Pour in water, put heat on high, and let it come to a boil

  6. Once at a boil, put lid on, place heat to low, and let it simmer for 20 mins. After 20 mins, take off heat, and let it rest, without removing lid for 10 mins. Then serve!

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