Red Snapper with Tahini Sauce and Nut Gremolata

Serves 6

For the tahini sauce
6 tablespoons tahini
4 teaspoons fresh lemon juice
1 small clove garlic, crushed
1/2 teaspoon ground cumin
Kosher salt

For the nut gremolata
1/4 cup toasted, finely chopped almonds
1/4 cup toasted, finely chopped walnuts
1/4 cup finely chopped fresh cilantro
3 tablespoons finely chopped red onion
2-1/2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespons finely chopped fresh mint
1/8 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

For the fish
1 tablespoon coconut oil
4 6-oz. red snapper fillets (you can also use flounder, sole, tilapia, are another light white fish)
Kosher salt and freshly ground black pepper

To serve
1/4 cup pomegranate seeds
2 teaspoons pomegranate molasses, silan or honey

Make the tahini sauce
Process the tahini, lemon juice, garlic, cumin, 1/4 teaspoon salt, and 5 tablespoons water in a food processor until smooth, about 1 minute.

Make the nut-herb topping
In a medium bowl, gently toss the almonds, walnuts, cilantro, onion, olive oil, parsley, mint, and pepper flakes with 1/4 teaspoon salt and 1/8 teaspoon pepper until well combined. Season to taste with additional salt and pepper, if necessary.

Cook the fish

Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Lightly season the fish with salt and pepper. Put the fish in the skillet and cook, undisturbed, until golden, about 2 minutes. Flip and cook until barely opaque in the center (use a paring knife to check), about 1 minute more.
Transfer the fish to a serving plate. Spread the tahini sauce over the top of the fillets, then sprinkle with the nut-herb topping and the pomegranate seeds. Drizzle 1/2 teaspoon of the pomegranate molasses over each, and serve.

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