Name: Fish with Fresh Coriander (Samak Harrah, or Poisson à la Coriandre)
Yield: Serves 8
Cuisine: Lebanese
Ingredients: 1 tablespoon ground turmeric; 3 or 4 small dried red peppers, or ½ teaspoon cayenne pepper; 1 ½ cups chopped fresh coriander (cilantro); 6 to 10 cloves garlic, minced; 4 onions, chopped; 2 pounds firm fish steaks or fillets, such as halibut, cod, or sea bass; 8 tablespoons olive oil; 1 teaspoon ground cumin; kosher salt for sprinkling; steamed rice for serving; ½ cup fresh lemon juice; ½ teaspoon freshly ground black pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Fish and coriander are a classic pairing in the Southern Mediterranean. Slightly different versions of this dish appears in La table juive, attributed to Morocco, and in Anissa Helou’s Lebanese Cuisine. This recipe is a composite as far as spicing goes, but the technique is Lebanese.