Tilapia with Jalapeño–Pine Nut Sauce

Name: Tilapia with Jalapeño–Pine Nut Sauce (Samakeh Harrah (sema-key harr-ra))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 1 cup finely chopped cilantro; use green leafy pats and tender stems; 2 tablespoons extra-virgin olive oil; 1½ pounds tilapia fillet; ½ teaspoon and ½ teaspoon salt, divided; 1½ tablespoons ground coriander; ⅛ teaspoon cayenne pepper; 1½ teaspoons ground cumin; 1 cup boiling water; ½ cup tahini (mix well before using); ¼ cup minced garlic; Tahini, found in specialty markets or online.; ¼ cup and 1 tablespoon freshly squeezed lemon juice, divided; (You can substitute any smaller fillets of similar firm mild fish such as orange roughy or Dover sole for the tilapia.); ½ cup olive oil (for frying); ¾ teaspoon salt; 1 cup minced yellow onion; 2 tablespoons freshly squeezed lemon juice; 1 cup finely ground pine nuts

Samakeh Harrah (sema-key harr-ra)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Moist tilapia fillets are arranged in the shape of a fish, then coated in a flavorful sauce of sautéed onions, garlic, and jalapeño combined with fresh cilantro, lemon, and ground pine nuts. The aroma that fills the air while preparing this sauce is amazing. This dish will both impress and delight your dinner guests.

Ingredients

Specialty Ingredients

Tahini, found in specialty markets or online.

Asia
Lebanon
Fish course
Pescatarian
Mediterranean
Gluten-free
Spicy

Method

Prepare Ahead

You can prepare the sauce up to 2 days in advance. The fish should be prepared the same day. You can assemble the fish 3 to 4 hours before serving. Store loosely covered in a cool, dry place. Serve as directed.