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Red Snapper with Tahini and Spicy Filling (Samke Hara)

Ingredients: 4 Pound(s) garlic 1 chili peppers 1/2 Cup(s) (50 grams) walnuts 1 Bunch(s) chopped cilantro 264/5629 Quart(s) 1 T for filling; 2T for fish olive oil 4/23 Ounce(s) 1/2 for filling; 1/2 for tahini salt 1/8 Quart(s) lemon juice 1/2 tahini 2 whole fish, red snapper 1 Cup(s) water 869/10000 Ounce(s) paprika Directions: 1. Preheat oven to 200?C (or approximately 400 degrees Fahrenheit). 2. Make the filling by mincing together garlic, chilli (I used one jalapeno, but it could have been spicier), walnuts and coriander. Add 1 T Olive oil and 1/2 teaspoon of salt and mix together well. Set aside. 3. Make the tahini by combining the lemon juice, tahini, water and 1/2 teaspoon of salt. If the mixture is too thick, thin with a little extra water. Set aside. 4. Make 3 cuts across the body of the snapper. Fill cuts and the inside cavity of the snapper with the filling. 5. Place fish in a baking dish and pour over 2 T olive oil. Cover dish with foil and bake for 20 minutes. 6. Remove foil, spread tahini over fish and return to the oven for another 10 minutes. 7. Remove from oven, sprinkle with paprika and serve immediately. Comments: o longer be stuffed, but I think it would still be really good).
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