Broiled Fish with Cumin

Name: Broiled Fish with Cumin (Samak al Kamoun, or Hut B’camoun)
Yield: Serves 6
Cuisine: Syrian
Ingredients: one 3 ½- to 4-pound whole fish, such as striped bass, snapper, or rock cod; one 3 ½- to 4-pound whole fish, such as striped bass, snapper, or rock cod; one 3 ½- to 4-pound whole fish, such as striped bass, snapper, or rock cod; one 3 ½- to 4-pound whole fish, such as striped bass, snapper, or rock cod; 3 teaspoons kosher salt; 6 tablespoons fresh lemon juice; 3 tablespoons cumin seeds, toasted and ground; 2 tablespoons sweet paprika; 2 teaspoons minced garlic; ½ teaspoon freshly ground black pepper; ½ cup olive oil; ½ cup chopped fresh flat-leaf parsley or fresh coriander (cilantro); ½ cup chopped fresh flat-leaf parsley or fresh coriander (cilantro)

Samak al Kamoun, or Hut B’camoun

Preparation info

Serves
6

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Cumin is a very popular seasoning for fish in Lebanon, Syria, Egypt, and North Africa. The fish is marinated in a cumin-based spice mélange and grilled or broiled, or it is baked with sautéed onions seasoned with cumin. Just be sure to cut slits in both sides of the fish so that the marinade can penetrate and the fish will cook more evenly. If you don’t have a whole fish, you may use fillets.

Ingredients

Asia
Fish course
Pescatarian
Mediterranean
Gluten-free

Ingredients

Method