Spiced Red Snapper with Creamy Tahini Sauce and Butter-Toasted Almonds
By Joe GitterPublished on January 29, 2026
Time
35 minutes
Yield
Serves 4
Ingredients
¼ cup tahini 2 tablespoons extra-virgin olive oil 2 tablespoons water, plus extra as needed½ teaspoon grated lemon zest, plus 2 tablespoons juice¼ teaspoon minced garlic 1¼ teaspoons table salt, divided2 tablespoons minced fresh parsley ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon black pepper ¼ teaspoon cayenne pepper 4 (6- to 8-ounce) skin-on red snapper fillets, ¾ to 1 inch thick2 tablespoons unsalted butter ⅓ cup slivered almonds ⅓ cup pomegranate seeds
Before You Begin
Keep the skin on during cooking to prevent the fillets from drying out; you can remove it afterward if you choose not to serve it. You can substitute striped bass or halibut for the snapper. Pine nuts, chopped pistachios, or chopped walnuts work well in place of almonds. Sprinkle with fresh parsley or tarragon for extra freshness if you want.
Instructions
- Whisk ¼ cup tahini, 2 tablespoons extra-virgin olive oil, 2 tablespoons water, ½ teaspoon grated lemon zest, 2 tablespoons lemon juice, ¼ teaspoon minced garlic, and ¼ teaspoon table salt together in bowl until smooth. (Sauce should be consistency of heavy cream; adjust consistency with extra water as needed.) Stir in 2 tablespoons minced parsley and set aside.
- Combine remaining 1 teaspoon salt, ½ teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper in small bowl. Pat 4 skin-on red snapper fillets dry with paper towels. Using sharp knife, make 3 or 4 shallow slashes, ½ inch apart, in skin side of each fillet, being careful not to cut into flesh. Sprinkle flesh side of snapper with spice mixture.
- Melt 2 tablespoons unsalted butter in 12-inch nonstick skillet over medium heat. Add ⅓ cup slivered almonds and cook, stirring frequently, until golden brown and fragrant, about 4 minutes. Using slotted spoon, transfer almonds to bowl and season with salt to taste.
- Add snapper, flesh side down, to fat left in skillet and cook over medium heat until golden brown, about 4 minutes. Using 2 spatulas, gently flip snapper and continue to cook until fillets flake apart when gently prodded with tip of paring knife and fish registers 130 to 135 degrees, 3 to 5 minutes. Transfer fillets to serving platter. Spoon tahini sauce over top and sprinkle with toasted almonds and ⅓ cup pomegranate seeds. Serve.
Time
35 minutesYield
Serves 4Ingredients
¼ cup tahini
2 tablespoons extra-virgin olive oil
2 tablespoons water, plus extra as needed
½ teaspoon grated lemon zest, plus 2 tablespoons juice
¼ teaspoon minced garlic
1¼ teaspoons table salt, divided
2 tablespoons minced fresh parsley
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon black pepper
¼ teaspoon cayenne pepper
4 (6- to 8-ounce) skin-on red snapper fillets, ¾ to 1 inch thick
2 tablespoons unsalted butter
⅓ cup slivered almonds
⅓ cup pomegranate seeds
Ingredients
¼ cup tahini
2 tablespoons extra-virgin olive oil
2 tablespoons water, plus extra as needed
½ teaspoon grated lemon zest, plus 2 tablespoons juice
¼ teaspoon minced garlic
1¼ teaspoons table salt, divided
2 tablespoons minced fresh parsley
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon black pepper
¼ teaspoon cayenne pepper
4 (6- to 8-ounce) skin-on red snapper fillets, ¾ to 1 inch thick
2 tablespoons unsalted butter
⅓ cup slivered almonds
⅓ cup pomegranate seeds
Ingredients
¼ cup tahini
2 tablespoons extra-virgin olive oil
2 tablespoons water, plus extra as needed
½ teaspoon grated lemon zest, plus 2 tablespoons juice
¼ teaspoon minced garlic
1¼ teaspoons table salt, divided
2 tablespoons minced fresh parsley
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon black pepper
¼ teaspoon cayenne pepper
4 (6- to 8-ounce) skin-on red snapper fillets, ¾ to 1 inch thick
2 tablespoons unsalted butter
⅓ cup slivered almonds
⅓ cup pomegranate seeds
Why This Recipe Works
Creamy tahini, sweet-tart pomegranate seeds, and golden toasted almonds adorn succulent fish in this stunning dish that brings together the warm spices and rich flavors of Levantine cuisine. A pantry-friendly spice blend and quick pan sear create restaurant-quality fish at home.
Before You Begin
Keep the skin on during cooking to prevent the fillets from drying out; you can remove it afterward if you choose not to serve it. You can substitute striped bass or halibut for the snapper. Pine nuts, chopped pistachios, or chopped walnuts work well in place of almonds. Sprinkle with fresh parsley or tarragon for extra freshness if you want.
Instructions
- Whisk ¼ cup tahini, 2 tablespoons extra-virgin olive oil, 2 tablespoons water, ½ teaspoon grated lemon zest, 2 tablespoons lemon juice, ¼ teaspoon minced garlic, and ¼ teaspoon table salt together in bowl until smooth. (Sauce should be consistency of heavy cream; adjust consistency with extra water as needed.) Stir in 2 tablespoons minced parsley and set aside.
- Combine remaining 1 teaspoon salt, ½ teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper in small bowl. Pat 4 skin-on red snapper fillets dry with paper towels. Using sharp knife, make 3 or 4 shallow slashes, ½ inch apart, in skin side of each fillet, being careful not to cut into flesh. Sprinkle flesh side of snapper with spice mixture.
- Melt 2 tablespoons unsalted butter in 12-inch nonstick skillet over medium heat. Add ⅓ cup slivered almonds and cook, stirring frequently, until golden brown and fragrant, about 4 minutes. Using slotted spoon, transfer almonds to bowl and season with salt to taste.
- Add snapper, flesh side down, to fat left in skillet and cook over medium heat until golden brown, about 4 minutes. Using 2 spatulas, gently flip snapper and continue to cook until fillets flake apart when gently prodded with tip of paring knife and fish registers 130 to 135 degrees, 3 to 5 minutes. Transfer fillets to serving platter. Spoon tahini sauce over top and sprinkle with toasted almonds and ⅓ cup pomegranate seeds. Serve.
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