Make your Shabbat table or your Succot spread extra beautiful with Samkeh Harra, a Lebanese fish dish full of flavor and a nice spicy kick.
The Harra sauce is great on any fish but in particular with nice white flaky fish like Red Snapper, Porgy/Scup or even Halibut. Be sure to serve extra sauce on the side to make sure everyone gets enough! Click here for our other Lebanese recipes.
Serves 4
Ingredients
For Harra Sauce: Make the sauce first so you will have it ready to go when the fish comes off the grill or out of the broiler.- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 1 green Thai chile, finely chopped
- 2 red peppers, cored and finely chopped
- 1 large fresh tomato (about 1 cup), finely chopped
- 1 tsp coriander powder
- 2 tsp salt
- 1/2 tsp white pepper
- 2 tbsp cilantro, roughly chopped
- 2 tbsp fresh parsley, roughly chopped
- 1/4 cup tahini
- 1/2 cup - 1 cup water to thin out sauce to desired consistency
- 2 lbs whole fish or 1-1/2 pounds of fillets (2 porgy or scup or 1 red snapper are good choices)
- juice of 2 lemons + extra wedges for garnish
- 1/4 cup olive oil
- 1 tsp salt
- 2 tsp cumin
- 1 tsp white pepper
Instructions
Make the Sauce:- Heat a large cast iron pan, add olive oil and sauté onion on medium-low until onions are slightly translucent
- Add garlic, chile and the spices to the pan and cook for a minute or so
- Turn stove up to medium heat and add the diced peppers and tomatoes to the pan. Cook for 2-4 minutes until peppers are soft
- Stir in fresh cilantro, parsley and tahini
- Add water for desired consistency
- Taste and adjust seasoning if necessary
- Brush fish with olive oil, squeeze lemon juice all over and season with spices
- Grill or broil smaller fish like scup 4-5 minutes each side and larger fish like Snapper, 8-10 minutes each side
- Move cooked fish to a platter and spoon Harra Sauce over the fish
- Garnish with lemon or lime slices and sprigs of parsley
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