Date Night · Lebanese
Samke Harra
This Lebanese fish dish is coated in a rich tahini and walnut sauce. It works just as well as a warm appetizer as it does a main course.
Why This Works
The earthy, nutty flavor of tahini perfectly bridges the gap between the fresh fish and spicy chili.
The Upgrade
Add a sprinkle of pomegranate seeds on top for a pop of sweet acidity.
Chef's Secret
Michelin TechniqueToast the walnuts in a dry pan before crushing; the flavor profile deepens significantly, bringing a professional depth to the sauce.
Ingredients
Total time including resting: 45 min
Directions
Sear fish fillets in olive oil until golden and just cooked through.
8 minRemove fish and sauté garlic and chili in the same pan.
2 minWhisk tahini with lemon juice and a small amount of warm water until it reaches a pouring consistency.
3 minStir the walnuts into the tahini sauce.
1 minReturn fish to the pan and gently pour the tahini sauce over the fillets.
2 minSimmer gently until the sauce thickens and begins to bubble.
3 minGarnish heavily with fresh cilantro and serve immediately.
1 minWine Pairing
Chardonnay
White Wine
The BottleLouis Jadot Chablis
A lean, mineral-forward Chablis provides the necessary acidity to balance the fatty richness of tahini. The walnut's earthiness is elevated by the wine's steely structure.
Nutrition per Serving
470
calories
34g
protein
12g
carbs
30g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Fattoush Salad
Mix chopped vegetables with toasted pita bits and a zesty sumac dressing to offer a crisp, bright contrast to the rich tahini sauce.
Ingredients
Directions
Toss pita squares with 1 tbsp olive oil and toast at 400°F until golden and crisp, about 8 minutes.
Whisk remaining 2 tbsp olive oil, lemon juice, sumac, and pomegranate molasses in a small bowl to emulsify.
Combine cucumbers, tomatoes, and parsley in a large chilled mixing bowl.
Drizzle the dressing over the vegetables and toss gently to coat.
Fold in the toasted pita bits immediately before service to maintain texture.
Plate alongside the Samke Harra while the salad remains vibrant and cold.
Side Dish
Warm Pita
Serve warm, fluffy pita bread on the side to scoop up the remaining walnut and tahini sauce.
Ingredients
Directions
Preheat your oven to 350°F.
Lightly brush the surface of each pita with olive oil to preserve moisture.
Dust evenly with a pinch of za'atar for aromatic depth.
Wrap the pitas loosely in aluminum foil to create a steam pocket.
Place in the oven for 7 to 8 minutes until soft and pliable.
Serve immediately while steaming, ensuring the bread remains supple for scooping.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.
Cooked it for guests over the weekend — everyone wanted the recipe.