This recipe borrows from the Lebanese dish called samke harra, which adds richness to lean, mild fish with tahini and nuts and brightens with spices, garlic and fresh herbs. Traditionally, the fish for samke harra is whole and baked, but we use easy-to-find, simple-to-cook fillets and broil them. We first coat the fish with tahini spiked with spices, garlic and a touch of honey so the fillets develop nice flavor-building caramelization during the very brief broiling. After cooking, we finish the fillets with a shower of cilantro and chopped pistachios, along with a tahini sauce with the same base as the coating. Serve with tabbouleh or a tomato salad and warmed flatbread.