Hooked on Fish: Sea Bass with Tahini Sauce

October 10, 2011

But fish was important to the ancient Israelites as well. It is actually mentioned over 75 times in the Bible and was important in both the Old and New Testaments. Scripture tells us that the Israelites were accustomed to a diet of fish during their time in Egypt, and once they arrived in Canaan, it continued to be a favorite food and a chief source of protein.

The Lord was very specific with His people, as recorded in Leviticus 11 regarding which water creatures were clean and which were not. Based on those guidelines, there were many species in the rivers of Israel and the Sea of Galilee that were not only kosher, but delicious as well!

Since the Mediterranean coast was controlled by the Philistines and the Phoenicians, the Israelites depended on foreign trade for fish from the ocean. But in the Land, several methods were used for catching freshwater fish. Job 41 mentions angling with a hook as well as the use of a fishing spear. In the Christian Scriptures, dragnets are mentioned in John 21, and Matthew speaks of nets thrown by hand. Regardless of where they were caught, the fish were preserved in salt and sold throughout the country.

There are actually some very famous fish in the Bible. Who hasn’t heard of the giant one that swallowed Jonah? Or the equally well-known St. Peter’s fish, named for the lone tilapia in Matthew 17 and famed for having a gold coin in its mouth? Some of Jesus’s disciples were fishermen; Jesus miraculously fed the multitudes with just a few fish; and His last recorded meal with followers was one of fresh fish cooked over an open fire.

Today, nearly every restaurant menu in Israel lists fish in some form or another. Whether caught off the coast or in inland waters, raised commercially in fish ponds or imported from other parts of the world, fish are an important staple in the Israeli diet. Fried, roasted, salt-cured or smoked, pickled or ground and made into fish balls, with sauce or without, modern Israeli cuisine offers something for everyone. Try this easy but elegant recipe, typical of dinner in a Jerusalem restaurant or at home for the holidays.

By Cheryl Hauer, International Development Director

Sea Bass with Tahini Sauce

8 fillets of sea bass or other white flesh saltwater fish
&#190 cup extra virgin olive oil
8 tbsp. fresh oregano leaves
4–5 tbsp. fresh lemon juice
1 cup raw tahini
4 tsp. persimmon, diced small
8 filleted orange segments
Coarse sea salt

Heat one tbsp. olive oil in a heavy skillet and fry the fish fillets for two minutes on each side. Keep warm. Heat the remaining olive oil in a saucepan for two minutes, add oregano, and remove from the stove. Arrange two fillets on each serving plate; pour over the raw tahini and hot olive oil with herbs. Sprinkle lemon juice. Garnish with persimmons and orange fillets; sprinkle sea salt and serve immediately. (Serves 4)