You’ll Love This Quick Fish Recipe, And You’ll Want to Put the Sauce on Everything - WSJ

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic. Pulse to roughly chop and combine. Blend in juice of ½ lemon and a generous pinch of salt. With motor running, drizzle in tahini and purée to form a thick sauce, about 30 seconds. To loosen, blend in about ¼ cup ice water, adding more as needed until sauce is creamy and spreadable. Season with more salt or lemon juice to taste. This should be punchy, tangy and nutty. Set green tahini aside and clean out food processor.Make the Calabrian chile dressing: Remove stems from chiles. If you don’t want too much heat, remove seeds too. Roughly chop chiles and add to blender or food processor along with juice of ½ lemon. Add sugar, a pinch of salt and ¼ cup olive oil. Blend until smooth. Adjust seasoning with more sugar, salt or lemon juice to taste.Pat fish dry and score skin on each fillet on the diagonal, 2-3 times. Season all over with salt and sumac. Set a large pan over medium heat. Once hot, swirl in 2 tablespoons olive oil. Lay in fish, skin-side down, working in batches if necessary to avoid overcrowding pan. Gently press down on fillets to prevent curling as fish sears. Once skin crisps, 3-4 minutes, use a fish spatula to flip and continue cooking until flesh just flakes when pressed, about 2 minutes more. Just before serving, in a large bowl, lightly dress salad greens with Calabrian chile dressing. To plate, spread green tahini generously over each plate. Top tahini with dressed greens. Nestle 1 fillet, skin-side up, into each salad. Serve immediately.