Grilled Whole Fish with Tahini-Herb Sauce

Along the Lebanese coast, grilled white fish gets dressed simply — a spice rub, a hot grill, and a tahini sauce loosened with lemon and water until it's pourable rather than thick. It's a lighter cousin of the fried, chile-heavy samke harra you'll find at seaside restaurants, built for a weeknight instead of a feast.

Because the fish is grilled rather than fried and the sauce is tahini-based instead of cream or mayonnaise, this dish delivers a large amount of lean protein alongside heart-healthy fats from both the fish and the sesame paste, with very little in the way of refined carbohydrate. Serve it with a simple salad or steamed greens, and don't be shy with the fresh herbs stirred into the sauce at the end.