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

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.

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.