سمك حار / Samkeh Harra/ Spicy Fish

A light, flaky fish with a spicy, robust flavor.

سمك حار (Samkeh Harra) means Spicy Fish in Arabic. This dish is unique because there are a variety of flavors infused into a light, flaky fish.  Tahini, pine nuts, and almonds makes for a nutty flavor. 

Dried chili flakes, cayenne, and paprika create a spicy flavor.  And lemon and sumac impart a sour flavor.  This popular dish hails from the Levant region (Syria, Lebanon, Palestine, and Jordan) and embodies a spicy, nutty, and sour flavor.

You can use filets or scaled whole fish.  Any mild fish is great for this recipe because it allows the spices to shine.  I used Atlantic tilefish from my biweekly Fishadelphia fish share.     

You will find that the fish is quite literally swimming in the tahini sauce (pun intended).  If you prefer less, you can reduce the ingredients for the sauce.  Alternatively, you can use the leftover sauce as a dip for pita, a dressing for salad, or over a protein for another meal.


Depending on how spicy you like your food, you can either reduce or increase the amount of dried chili flakes and cayenne- those are the two spices that give this dish a kick.  Personally, I make mine with 1 Tbsp. dried chili flakes and ½ tsp. cayenne and I find that it is spicy but not overpowering.

I encourage you to adapt this recipe to you own tastes and preferences.  Please feel free to leave questions, comments, and thoughts!

سمك حار / Samkeh Harra / Spicy Fish
Serves 4

 
Ingredients

• 1 lb. tilefish (or other mild fish)

• 12 garlic cloves, peeled

• 1 Tbsp dried chili flakes

• 2 tbsp fresh cilantro

• 1 Tbsp cumin

• ¼-½  tsp cayenne

• 1 tsp paprika

• 1 tsp coriander

• 1 tsp cardamom

• 1 tsp sumac

• 1 tsp salt

• 1/2 cup lemon juice, divided

• 1/2 cup olive oil, divided

• 3/4 cup tahini

• 1/2 cup + water

• Pine nuts and slivered almonds

• Parsley

Method

1.   Pre-heat oven to 400°F.  Pat fish dry.

2.   Combine garlic, chili flakes, and cilantro in a food processor with a few pinches of salt until a paste forms.

3.   Divide the paste in half and to one half add cumin, cayenne, paprika, coriander, sumac, salt, 1/4 cup lemon juice, and 1/4 cup olive oil. Mix well.

4.   Spread mixture all over fish filets, place in a baking dish, and cover with foil.

5.   Bake fish for 40 minutes or until it flakes easily with a fork.

6.  Meanwhile, heat 1/4 cup olive oil in a skillet and add the other half of the garlic paste.  Sauté it briefly so the garlic does not burn.

7.   Add tahini and add the remainder of lemon juice.  The mixture will thicken, add water until it forms a smooth sauce. Add salt to taste.

 8.  Pan toast pine nuts and almonds until golden and browned, chop parsley for garnish.

 9.  Once fish is cooked, pour tahini sauce over and around the fish.  

 10.Garnish with parsley, almonds and pine nuts and serve.