• 1/2 cup tahini paste
• 1 clove garlic, pressed
• 1 lemon, juiced
• 1/2 tsp. tamari soy sauce
• 1/8 tsp. cayenne
• 4 whitefish fillets, about 6 ounces each
• 1 Tbs. olive oil
• 1-1/2 large onions, thinly sliced
• 1-1/2 Tbs. fresh parsley, minced
• 1/2 lemon, cut into wedges

Preheat oven to 375°F. Combine first 5 ingredients in a blender. Process until smooth and set aside. Season fish with black pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté fish 1 minute per side. Transfer fish to an oiled baking dish. Sauté onions in same skillet 3-4 minutes or until tender and lightly browned. Sprinkle onions over fish. Spoon tahini sauce over fish. Bake 10-15 minutes or until fish flakes easily. Sprinkle with parsley and serve with lemon wedges.

Per serving: calories 453, fat 22.2g, 43% calories from fat, cholesterol 99mg, protein 48.3g, carbohydrates 18.3g, fiber 5.2g, sugar 7.6g, sodium 167mg, diet points 10.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.2, Bread: 0.0, Lean meat: 0.0, Fat: 4.7, Sugar: 0.0, Very lean meat protein: 6.9

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The recommended wines are: Pinot Blanc, White Zinfandel, or Chablis.