Samke Harra (Lebanese Spiced Fish), Featuring Porgy

Name: Samke Harra (Lebanese Spiced Fish), Featuring Porgy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: two 2-pound whole porgy, scaled and gutted; 1 teaspoon cumin seeds; 2 cloves garlic, crushed with the flat side of a knife; 4 bunches cilantro; 2 tablespoons plus 1/4 cup extra-virgin olive oil, divided; Salt and pepper; 1 cup walnut halves, roughly chopped; 2 small Spanish onions, chopped (should have 2 cups); 1 jalapeno; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cardamom; Juice of 3 lemons; 1 lemon, halved sliced into thin slices for garnish (optional)

Servings: persons

two 2-pound whole porgy, scaled and gutted
1 teaspoon cumin seeds
2 cloves garlic, crushed with the flat side of a knife
4 bunches cilantro
2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
Salt and pepper
1 cup walnut halves, roughly chopped
2 small Spanish onions, chopped (should have 2 cups)
1 jalapeno
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
Juice of 3 lemons
1 lemon, halved sliced into thin slices for garnish (optional)

1
Preheat the oven to 450u00b0 F. Prepare the porgy for baking. Season the inside cavities of the two fish and divide the cumin seeds amongst the two. Place 1 clove of crushed garlic in each along with a sprig or two of cilantro. Drizzle a tablespoon of oil over each fish and season with salt and pepper. Place in a roasting pan that fits both fairly snugly and set aside while you start the sauce.
2
Chop the cilantro roughly, reserving a few sprigs for garnish, then pulse in a food processor with the walnuts, onions, jalapeno, and a pinch of salt. Process to a chunky consistency-do not over-process.
3
In a heavy bottomed saute pan over medium heat, heat the remaining 1/2 cup of olive oil.
4
Place the fish in the oven for 10 minutes and, meanwhile, saute the cilantro/onion/walnut mixture in the pan.
5
Season with salt and add the ground spices. Cook gently over medium low heat for 10 minute or so, then remove the fish from the oven and pour the sauce and lemon juice over top.
6
Turn the oven heat down to 300u00b0 F and bake the fish and sauce gently for another 15 minutes. Serve whole on a platter garnished with lemon slices and a few reserved sprigs of cilantro.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: two 2-pound whole porgy, scaled and gutted, 1 teaspoon cumin seeds, 2 cloves garlic, crushed with the flat side of a knife, 4 bunches cilantro, and more.

Yes, Samke Harra (Lebanese Spiced Fish), Featuring Porgy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!