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1/2 cup tahini paste
1 clove garlic, pressed
1 lemon, juiced
1/2 tsp. tamari soy sauce
1/8 tsp. cayenne
4 6 ounce whitefish fillets
1 Tbs. olive oil
1-1/2 large onions, thinly sliced
1-1/2 Tbs. fresh parsley, minced
1/2 lemon, cut into wedges
Preheat oven to 375°F. Combine first 5 ingredients in a blender. Process until smooth and set aside. Season fish with black pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté fish 1 minute per side. Transfer fish to an oiled baking dish. Sauté onions in same skillet 3-4 minutes or until tender and lightly browned. Sprinkle onions over fish. Spoon tahini sauce over fish. Bake 10-15 minutes or until fish flakes easily. Sprinkle with parsley and serve with lemon wedges.
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