Trout With Tahini-Lemon Yogurt and Baby Arugula 4.000

Dixie D. Vereen for The Washington Post

Apr 29, 2015

Here, tahini brings complexity to a lemon-yogurt sauce for crispy fish fillets. This is quick-fix weeknight fare, casual and gloriously messy.

You might have leftover sauce, which can be refrigerated in an airtight container for up to 2 days; it will thicken when chilled, so you may wish to stir in lemon juice or water as needed.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the sauce
  • 1/2 cup plain yogurt (not Greek), preferably whole-milk
  • 3 tablespoons tahini
  • 3 to 4 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1/2 cup loosely packed flat-leaf parsley, minced
  • 1 clove garlic, grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • For the salad
  • 6 cups loosely packed baby arugula
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • For the trout
  • 4 to 6 skin-on trout fillets, pin bones removed (1 3/4 to 2 pounds total)
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, and more for optional drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons unsalted butter
  • Fleur de sel, for serving (optional)
  • Freshly cracked black pepper, for serving (optional)
  • Lemon wedges, for serving


For the sauce: Whisk together the yogurt, tahini, 3 tablespoons of the lemon juice, the water, parsley, garlic, salt and pepper in a medium bowl, until smooth. Taste, adding up to 1 tablespoon more lemon juice, if desired. The yield is about 1 1/3 cups.

For the salad: Toss the arugula in a large bowl with the oil and lemon juice. Season lightly with salt and pepper.

For the trout: Arrange the fillets on pieces of parchment paper or aluminum foil. Sprinkle both sides of the fillets with oil (using 2 teaspoons total) and season lightly with salt and pepper.

Heat a large cast-iron skillet over medium-high heat. Work in two batches: Add 1 teaspoon of the butter and 1 tablespoon of the oil to the skillet. Once the butter foams and the oil starts to shimmer, add 2 or 3 trout fillets skin side down. Cook for 3 to 4 minutes, until the underside is crisp. Turn them over and cook for 2 to 3 minutes, just until the flesh is opaque and flaky. Transfer to a large platter and tent with foil to keep warm.

Repeat with the remaining butter, oil and trout.

Spoon some sauce over each serving of trout, then pile some of the salad right on top. If desired, drizzle with oil and sprinkle with fleur de sel and cracked pepper. Serve with lemon wedges.

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Recipe Source

Adapted from "Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food," by Cheryl Sternman Rule (Houghton Mifflin Harcourt, 2015).

Tested by Johnna Rowe.

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