Samke Harra, Spicy Sauce With Grilled Fish

This spicy sauce comes from north of Lebanon a city called Tripoli. It’s great addition to any white fish flakes. You can grill a whole fish and flake it or just buy fillets of any white fish you like. If you like garlic and spice this is for you, double the recipe if you have company. I have been doing this recipe for many years and it reminds me of wonderful times I enjoyed it with my friends.

Ingredients:

1 whole or fillets of red snapper or striped bass

½ tsp salt ½ bunch of cilantro chopped

1 lemon sliced

For sauce:

1-cup tahini

1-cup lemon juice

½ cup water

1 tsp tomato paste

5 garlic smashed

1 tsp salt

1 tsp black pepper

1 tsp coriander powder (put seeds in skillet brown till they crash and grind)

½ tsp red pepper

For garnish:

½ cup pine nuts fried golden

½ cup walnuts fried golden

½ cup blanched almonds fried golden

½ cup olive oil

Wash the fish and blot dry add salt and stuff with cilantro and slices of lemon. Drizzle fish with olive oil and grill in 450degree oven for 20 minutes depending on weight.

Sauté the nuts separately with olive oil and keep in separate bowl. Fry the garlic until gold in color. In a small bowl combine all seasonings, Add to garlic and remaining oil for 1 minute.

Mix tahini with ½ cup water till becomes soft paste add lemon and tomato paste and put over medium heat with the garlic and seasonings. Bring to boil for 5-10 minutes.

Serve fish whole or fillets cover with spicy sauce and garnish with the sautéed nuts.