Grilled Whole Fish with Tahini-Herb Sauce

For the fish

• 4 white fish fillets (sea bass, branzino, or tilapia) about 5 oz each
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice

For the tahini-herb sauce

• 1/3 cup tahini
• 1/4 cup water
• 2 tbsp lemon juice
• 1 clove garlic, grated
• 2 tbsp chopped fresh cilantro or parsley
• 1 pinch salt

1. Pat fish fillets dry; rub with olive oil, garlic, cumin, paprika, salt, pepper, and lemon juice. Let marinate 15 minutes.
2. Preheat grill or grill pan to medium-high heat; oil the grates.
3. Grill fish 3-4 minutes per side, depending on thickness, until it flakes easily and reaches 145°F internal.
4. Whisk tahini, water, lemon juice, garlic, and salt together until smooth and pourable; stir in herbs.
5. Serve fish drizzled with tahini-herb sauce.