Antoni Porowski’s Lemon Tahini Fish Sticks
Have you ever wondered what would happen if you took fish sticks, and actually put them on a stick? Tahini-topped genius. That’s what happens. Just ask Emmy-winning food expert Antoni Porowski.
Directions
Preheat Oven to 425°F.
To make vegetable marinade, whisk all ingredients together in a medium bowl and pour into a 1-gallon sealed storage bag. After vegetables are cut, add these to the storage bag with marinade and let sit for at least 30 minutes. This may be prepped a day ahead of time.
To make herbed lemon tahini sauce, in a medium bowl, stir all ingredients together until fully incorporated. Let sit for at least 30 minutes to let flavors marry. May be made a day ahead of time if stored in an airtight container, refrigerated.
Allow sticks to thaw outside of the package for about 20 minutes and cut in half. When fish has thawed, and vegetables have marinated for at least 30 minutes, alternate marinated vegetables and halved fish sticks on skewers in any order. Fish should be skewered long ways to allow for even crisping.
Place skewers on a large sheet pan about 1/2 inch apart to prevent sticking.
Cook for 15-16 minutes until fish is completely cooked and vegetables are lightly browned. Turn oven on broil and cook sticks for an extra 3-5 minutes for crunch. Remove from oven and let rest for 5 minutes before serving.
To serve, arrange skewers on a large platter and drizzle lightly with tahini sauce. Alternately, these may be served as a sandwich on a piece of pita bread with a dollop of your favorite hummus.
Cook fish to an internal temperature of 165°F or higher.
Ingredients
1 Package Gorton’s Fish Sticks
Vegetable Marinade:
1/2 cup olive oil
1/2 cup red wine vinegar
2 Tbsp tahini
1 tsp sea salt
1 tsp pepper
1 tsp smoked paprika
1 tsp sugar
1 tsp oregano
1/2 tsp crushed red pepper
Vegetables:
1 poblano pepper, seeded and cut into 12 pieces
1-2 small zucchini cut into 12 1/2 inch discs
3 medium tomatillos cut into quarters (12 pieces)
1/2 medium red onion cut into 12 chunks
4 mini colored peppers, seeded and cut into 12 chunks
12 cherry tomatoes
Herbed Lemon Tahini Sauce:
1/2 cup tahini
3/4 cup lemon juice
1 Tbsp minced fresh garlic
1 tsp cumin
1 tsp sea salt
1 tsp dill
4 tbsp water
2 tsp lemon zest
1/2 cup (packed) fresh parsley, finely minced
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