Samak al Kammoun

Name: Samak al Kammoun (Fish with Cumin and Cilantro)
Yield: Serves 6
Ingredients: 1½ tablespoons ground paprika; 1 teaspoon finely minced garlic; 6 tablespoons fresh lemon juice; 2 tablespoons toasted cumin seed, ground; ½ cup olive oil; ½ cup chopped fresh cilantro; ½ teaspoon salt; ½ teaspoon freshly ground pepper; 6 fish fillets, about 6 ounces each

Fish with Cumin and Cilantro

Preparation info

Serves
6

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

The Moroccans have a similar dish called hut b’camoun, minus the cilantro and lemon juice that are integral parts of the Arab recipe. You can bake or grill the fish after marinating it in the sauce for about a half hour, then spoon a little extra sauce on top after cooking.

Ingredients

6 tablespoons fresh lemon juice
2 tablespoons toasted cumin seed, ground
1½

Fish course
Pescatarian
Gluten-free
Spicy

Method

Procedure

For the marinade, whisk together all the ingredients except the fish.

Place the fish in a nonaluminum container. Pour over about one third of the marinade and turn the fish to coat. Let marinate about ½ hour. Bake, grill, or broil the fish until just cooked through (see Basic Fish Cooking Instructions). Transfer to serving pl