Spiced Fish With Tahini (Samke Harra)

Samke Harrra simply means spicy fish, each region makes samke harra differently my grandmother made

hers without tahini and would serve it on the side, this is the popular version you may find at restaurants and many households. Traditionally you find this dish made with a whole fish I find this a bit easier for every household.
Marinade:
1/2 cup lemon juice
pinch salt/pepper
1/2 teaspoon 7 spice or all spice
4 fillets of talapia or any white fish you enjoy
1/2 cup tahini sauce
1 cup lemon juice
1/4 cup water
1/2 cup pine nuts
1/2 cup chopped cilantro
1/2 onion diced
10 cloves crushed garlic
1 teaspoon 7 spice or 1/2 teaspoon all spice
olive oil

How2:
Marinade the fish fillets in lemon,salt,pepper, and all spice.

In a skillet add olive oil on med-high heat, add fish to the pot cook until each side is golden but not cooked all the way just yet you may lower heat sightly to prevent burning.
In a separate skillet add a bit of oil followed by chopped onions, saute for a few Min's on med-low heat.
add garlic,cilantro and pine nuts. saute until fragrant but not browned.
Mix tahini with lemon juice,pinch salt,and all spice or 7 spice. set aside.
Pour over the fish, bring up to a light simmer than lower heat. cook until its cooked all way this may take an additional 10mins depending on how cooked the fish was before adding the tahini mixture. Add water.
Add 1/2 of the onion cilantro mixture to the pot. simmer slightly the sauce will slightly thicken, taste to see if it needs any more salt. Serve up as  top with remaining cilantro garlic mixture with a side of rice.