The Assas were Mexican friends who moved to New York for a few years and opened our eyes to the extraordinarily rich culinary world of Syrian/Mexican Jews. A meal at the Assa home was something to look forward to and savor. The following is a recipe passed to me by Alice Assa. The quantities are not exact. The taste is unforgettable.
Ingredients
1 whole red snapper, boned and cleaned, head and tail intact
Olive oil
Juice of 1 lemon
Herbs de Provence
⅓ cup tehina
Kosher salt
2 cups sliced onions
Pine nuts, toasted
Preparation
Pre-heat oven to 350° F.
Sprinkle red snapper inside and out with olive oil, lemon juice and herbs de provence to taste.
Place the fish on a rimmed baking sheet lined with parchment paper and bake until half-way done.
While the fish is baking, combine tehina with ⅔ cup warm water in a blender. Add lemon juice and salt to taste.
Cover fish with sauce halfway through cooking. Bake until the fish is cooked through, about 20 minutes.
In a frying pan set over medium-high heat, fry onions in oil until browned and crispy. Set aside.
Before serving, cover the fish with onions and toasted pine nuts.
Yield: 2
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