RESET360 with Camille McLaughlin
Lunch

Samke Harra (Lebanese Spicy Fish with Tahini)

White fish baked under a lemony tahini sauce and a spicy topping of cilantro, garlic, walnuts, and chili, the way it is made in northern Lebanon.

Why you'll love Samke Harra (Lebanese Spicy Fish with Tahini)

Samke harra means spicy fish, and in Tripoli on Lebanon's northern coast it is a celebration dish. Fillets of white fish bake under a layer of tahini whisked with lemon and garlic, and on top goes the harra, a sizzling mix of cilantro, garlic, chopped walnuts, and chili cooked briefly in olive oil. The fish turns tender and flaky, the tahini sets into a creamy, nutty sauce, and the topping brings heat and crunch.

The tahini sauce is the part to get right. Tahini thickens and seizes when you first add lemon juice, then loosens into a smooth, pourable cream as you whisk in cold water a spoonful at a time. Getting it to the consistency of heavy cream before it goes over the fish means it bakes into a silky blanket instead of a stiff paste.

It is good warm and just as good at room temperature, which makes it a lunch that travels. Serve it with a crisp cucumber and tomato salad.

Quick overview: This Samke Harra (Lebanese Spicy Fish with Tahini) takes 20 min of hands-on time and about 45 min in all and makes 4 servings, each 1 fillet with sauce. You'll need a skillet and a baking dish.

Jump to recipe

Lebanese spicy fish baked under tahini sauce with cilantro and walnuts
Prep 20 minCook 25 minTotal 45 minServes 4Serving 1 fillet with sauceYou'll need Skillet, Baking dish

Ingredients

  • 1 1/2 lb cod or halibut fillets, cut into 4 pieces
  • 3/4 tsp fine sea salt, divided
  • 1/2 cup tahini Label: sesame seeds, and salt if any
  • 1/4 cup fresh lemon juice
  • 5 cloves garlic, divided
  • 3 tbsp olive oil, divided
  • 1 cup chopped cilantro
  • 1/3 cup walnuts, chopped
  • 1 tsp red pepper flakes, or to taste
  • 1 tsp ground cumin
  • Make it from scratch: Tahini Sauce

Instructions

  1. Heat the oven: Heat the oven to 400°F (200°C). Pat the fish dry, season it with 1/4 teaspoon of the salt, and lay it in a baking dish brushed with 1 tablespoon of the olive oil.
  2. Make the tahini sauce: Grate 2 of the garlic cloves into a bowl. Whisk in the tahini and lemon juice; it will thicken and look broken. Whisk in cold water a tablespoon at a time, usually 4 to 6 tablespoons, until smooth and about as thick as heavy cream. Season with 1/4 teaspoon of the salt.
  3. Make the harra: Mince the remaining 3 garlic cloves. Warm the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the garlic, walnuts, red pepper flakes, and cumin and cook for 1 to 2 minutes, until the garlic is fragrant and pale gold. Take it off the heat and stir in the cilantro and the remaining 1/4 teaspoon of salt.
  4. Assemble: Pour the tahini sauce over the fish so it covers each piece, then spoon the harra over the top.
  5. Bake: Bake for 18 to 22 minutes, until the fish flakes easily with a fork and reaches 145°F (63°C), and the tahini is set and lightly golden at the edges.
  6. Serve: Let it rest for 5 minutes, then serve warm or at room temperature with lemon wedges.

Storage and leftovers

Refrigerate leftovers in a sealed container for up to 2 days.

Eat it cold or at room temperature, or reheat gently in a 300°F (150°C) oven for about 10 minutes, covered so the fish stays moist.

Variations

  • Halibut: Halibut is firmer and richer. Bake it for 20 to 25 minutes.
  • Pine nuts: Use toasted pine nuts in place of the walnuts.
  • Milder: Use 1/4 teaspoon red pepper flakes for a gentle warmth.
  • With onions: Cook a thinly sliced onion slowly in olive oil until golden and spread it under the fish before adding the sauce.

Notes and tips

  • Use cold water for the tahini: Cold water is what smooths tahini into a sauce.
  • Stir the tahini jar: Tahini separates in the jar. Stir the oil back in before measuring.
  • Check the tahini label: It should list sesame seeds, and salt if any.
  • Thick fillets cook evenly: Choose fillets about an inch thick.

Nutrition and mindful eating

  • Cod and halibut are white fish, rich in protein with selenium, iodine, and vitamin B12.
  • Tahini is ground sesame, and it brings healthy fat, calcium, and a deep, nutty richness to the sauce.
  • Walnuts add the plant form of omega-3 fat and crunch, and olive oil is the real fat that carries the garlic and chili.
  • Cilantro and lemon bring brightness and vitamin C, balancing the rich tahini.
  • As you eat, notice the heat of the topping against the cool, creamy tahini, and pay attention to how a meal with real fat and protein satisfies you.

Frequently asked questions

Have a question about this Samke Harra (Lebanese Spicy Fish with Tahini)? Start here, with the questions people ask most.

What fish works best?

Any firm white fish: cod, halibut, sea bass, or snapper.

Why did my tahini sauce seize?

Tahini always thickens when lemon goes in. Keep whisking in cold water and it will turn smooth.

Is it very spicy?

It has a moderate heat. Adjust the red pepper flakes to your taste.

Can I serve it cold?

Yes. In Lebanon it is often served at room temperature, and it is excellent cold the next day.

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Tags: Lunch, Lebanese, Dairy-Free