Halibut with Paprika, Pine Nuts and Tahini Sauce

Posted On: March 22, 2014

Popular in many Greek and Middle Eastern dishes, tahini is a creamy and smooth paste made from ground sesame seeds and olive oil. Rich in calcium with an oily texture, tahini lends a nutty flavor to dishes and pairs well with toasted pine nuts. But then again, what doesn’t pair well with toasted pine nuts?


  • 4 Beetnik Halibut fillets
  • 1 tbsp olive oil
  • 1 tbsp butter
  • pinch of paprika
  • 3/4 cup toasted pine nuts
  • salt and pepper to taste
  • Sauce:
    • 1 tbsp olive oil
    • 2 garlic cloves, minced
    • 1 shallot, chopped
    • 5 heaping tbsp of tahini
    • juice of 1 lemon
    • 5 tbsp of water



Gather your sauce ingredients and heat the oil over low heat in a small skillet. Add the chopped shallot and stir for about 5 minutes, so that the shallots are softened but not burned. Add the garlic and continue to cook for about a minute. Add the tahini and lemon juice, stirring so that the mixture becomes a paste like texture. Remove the pan from the heat and add the water, whisking quickly and return to heat. Make sure to keep the heat low, as we do not want to burn the sauce.


Season your thawed halibut with salt and pepper to taste. Set aside. Melt the butter in a large pan and add the fish to the pan and cook for 3 minutes on each side. If you’d like to bake the fish instead, simply pop it in the oven at 325 for 6-8 minutes. Once the halibut is finished, pour the tahini sauce over the fish and sprinkle paprika on top. Spoon the toasted pine nuts all over the fish and serve immediately!


Let us know how if you enjoyed this recipe! Tag your culinary creations on Facebook and Instagram with @beetnikfoods and we may repost your pics! Bon appétit, ya’ll!

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