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Seremoni 2026

Crispy Skin Red Snapper overtop an Herby Tahini Sauce + Citrus Pomegranate Slaw

Recipes

Crispy Skin Red Snapper overtop an Herby Tahini Sauce + Citrus Pomegranate Slaw

February 5th, 2026

Anna Goff

"Perfect for when you still want something bright and fresh during colder months."

This is the perfect lunch for a day off or a laid-back weekend. Crispy-skinned Seremoni Grade snapper is paired with a creamy herby tahini sauce and a citrusy pomegranate slaw for crunch and contrast. Simple, balanced, and easy to love.

Ingredients

For the Fish:

  • 2 Seremoni Grade Red Snapper fillets
  • 1-2 Tbsp olive oil
  • Salt

For the Slaw:

  • 1/2 fennel bulb, thinly sliced
  • 1 shallot, thinly sliced
  • 1 orange, thinly sliced
  • 1 small pomegranate
  • 1 Tbsp olive oil
  • 1 Tbsp vinegar
  • Squeeze of lemon to taste
  • Salt and pepper to taste

For the Herby Tahini Sauce:

  • 1/2 bunch cilantro
  • 4 sprigs dill
  • 1 garlic clove
  • 1 shallot
  • 3 Tbsp tahini
  • 2 Tbsp full-fat greek yogurt
  • Juice of 1/2 lemon, plus more to taste
  • Salt and Pepper to taste


    Instructions

  • Combine the slaw ingredients in a bowl.

  • Blend the Herby Tahini Sauce ingredients until smooth.

  • Place a frying pan over medium high heat and add 1-2 Tbsp olive oil. Season the fish generously with salt. Have a fish spatula prepared.

  • Add the fish skin side down to the frying pan. It may seize up, so use your fish spatula to press it down. You can place a saucepan over the fish to create full skin contact with the pan, meaning even browning on the skin.

  • After about 4-5 minutes, check to see if the fish skin has released naturally from the pan. If not, wait until it releases to flip over. Once you have flipped the fish, let it cook for about 20-30 more seconds, then remove it from the pan. It should be opaque and the flesh should be flaky.

  • Plate the herby tahini sauce and slaw with the fish overtop. Enjoy!