Samak al Kammoun

Fish with Cumin and Cilantro

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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



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