21 Jul Pan-Seared Snapper With Tahini-Yogurt Sauce

Looking for something different to impress your dinner party? Try this beautiful Lebanese recipe from Maureen Abood taken from her cookbook: Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen.

INGREDIENTS

4 (6- to 8-oz) red snapper fillets with skin
One teaspoon salt
1/2 teaspoon black pepper
Three tablespoons fresh lemon juice
Six tablespoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil

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