Tripoli-Style Spicy Fish - {Samakeh Harra}

Recipe Ingredients

2 lbs	908g / 32oz	Red snapper filets
		Salt - to taste
3/4 cup	177ml	Vegetable or canola oil - for frying
1/2 cup	118ml	Extra-virgin olive oil
4		Onions - finely chopped
10		Garlic cloves - minced
2		Cilantro - minced
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Cayenne pepper
3/4 cup	177ml	Lemon juice
		Freshly-ground black pepper - to taste
		Water - if needed

Recipe Instructions

Rinse fish in cold water, pat dry and rub with 1/2 teaspoon salt. Set aside 30 minutes.

Put vegetable oil in pan (it should be enough to cover fish) and heat over medium heat. When oil is hot enough that it bubbles up if a bit of fish in placed in it, put as many pieces as comfortably fit in pan and fry 1 minute on each side. Remove filets with slotted spoon and drain on paper towels.

Put olive oil and chopped onions in wide saucepan and place over medium heat. Fry until golden, 15 to 20 minutes, then add garlic and saute 1 minute. Add cilantro, cumin, coriander and cayenne and stir until cilantro softens, about 1 minute. Add lemon juice and salt and pepper to taste and bring to boil. Boil sauce 5 minutes, adding some water if sauce dries up.

Reduce heat to low and arrange fish in sauce. Fish can be left in filets or flaked into small pieces. Cover pan and simmer until fish is done and sauce is thickened, 5 minutes.

Serve warm or cold with or without rice pilaf.

This recipe yields 4 to 6 servings.

Each of 6 servings: 358 calories; 181 mg sodium; 45 mg cholesterol; 25 grams fat; 9 grams carbohydrates; 26 grams protein; 0.93 gram fiber.

Source:
The Los Angeles Times, 11-03-1999

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