📝 About This Recipe
Hailing from the coastal city of Tripoli, this 'Spicy Fish' is a crown jewel of Lebanese seafood. It features a perfectly roasted whole fish blanketed in a rich, velvety tahini sauce infused with garlic, cilantro, and a signature blend of warm Middle Eastern spices. It is a masterful balance of nutty, citrusy, and mildly piquant flavors that transform a simple catch into a festive centerpiece.
🥗 Ingredients
The Fish
- 1.5 - 2 kg Whole Sea Bass or Red Snapper (cleaned and scaled, with slits cut into the skin)
- 3 tablespoons Olive Oil (extra virgin)
- 1 piece Lemon (thinly sliced into rounds)
- 1 teaspoon Salt (to taste)
The Harra (Spicy) Sauce
- 1 cup Tahini (high quality, well-stirred)
- 8-10 cloves Garlic (crushed into a paste with a pinch of salt)
- 2 bunches Fresh Cilantro (finely chopped)
- 1/2 cup Fresh Lemon Juice (about 2-3 lemons)
- 1/2 cup Water (to thin the sauce)
- 1-2 pieces Green Chili (finely minced (Serrano or Thai bird's eye))
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika (for depth and color)
For Garnish
- 1/4 cup Pine Nuts (toasted until golden brown)
- 1/4 cup Walnuts (coarsely chopped and toasted)
- 2 tablespoons Fresh Pomegranate Seeds (for a pop of color and sweetness)
- 1/4 cup Fresh Cilantro Leaves (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease with olive oil.
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2
Pat the fish dry thoroughly with paper towels. Rub the inside and outside of the fish with olive oil and salt. Insert the lemon slices into the cavity of the fish.
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3
Place the fish on the baking sheet and roast for 25-30 minutes, or until the flesh is opaque and flakes easily with a fork. Once cooked, remove from the oven and set aside to cool slightly.
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4
While the fish is roasting, prepare the tahini base. In a medium bowl, whisk together the tahini, lemon juice, and water until smooth. The mixture might seize at first, but keep whisking until it becomes a creamy, pale sauce.
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5
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the crushed garlic and minced chilies, sautéing for about 1-2 minutes until fragrant but not browned.
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6
Add the finely chopped cilantro to the skillet. Sauté for 3-4 minutes until the cilantro has wilted and darkened in color, releasing its intense aroma.
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7
Stir in the cumin, ground coriander, and paprika. Toast the spices with the cilantro mixture for 30 seconds.
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8
Pour the tahini mixture into the skillet with the herbs. Lower the heat and stir constantly for 5 minutes. The sauce should thicken slightly but remain pourable; if it's too thick, add a tablespoon of water.
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9
Carefully transfer the roasted fish to a large serving platter. You can leave it whole for a dramatic presentation or gently remove the bones and skin, keeping the fillets intact.
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10
Pour the warm tahini-cilantro sauce generously over the fish, ensuring it is completely covered.
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11
Garnish the dish with the toasted pine nuts, chopped walnuts, pomegranate seeds, and fresh cilantro leaves.
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12
Serve warm or at room temperature, as the flavors often deepen as the dish sits.
💡 Chef's Tips
Always use fresh cilantro; dried cilantro will not provide the necessary depth of flavor for this dish. If the tahini sauce breaks or looks oily, whisk in a tablespoon of warm water rapidly to emulsify it back to a creamy state. For a truly authentic Tripoli experience, don't be afraid to let the cilantro cook down until it's very dark—this 'fried' herb flavor is the hallmark of the dish. If you prefer a milder version, remove the seeds from the chilies before mincing. Ensure your pine nuts are watched closely while toasting; they turn from golden to burnt in a matter of seconds.
🍽️ Serving Suggestions
Serve alongside Lebanese vermicelli rice to soak up the extra tahini sauce. Pair with a crisp Fattoush salad for a refreshing acidic contrast. Provide warm, fluffy pita bread on the side for scooping up the fish and sauce. A glass of chilled Arak diluted with water and ice is the traditional beverage pairing. Accompany with a side of roasted potato cubes (Batata Harra) for a full Lebanese feast.