Spicy Grilled Fish with Venezuelan Flavors

Ingredients

While the original Samke harra is a Lebanese dish that features a blend of Middle Eastern spices and flavors, this adaptation takes inspiration from Venezuelan cuisine. The spices used in this recipe are typical of Venezuelan cooking, such as cumin, paprika, and chili powder, which give the dish a distinctively spicy and smoky flavor. Additionally, the traditional Lebanese accompaniments are replaced with a tangy salsa and a squeeze of lime, adding a refreshing and citrusy element to the dish. We alse have the original recipe for Samke harra, so you can check it out.

• 2 pounds (900g) white fish fillets (such as snapper or grouper) 2 pounds (900g) white fish fillets (such as snapper or grouper)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cloves garlic, minced 2 cloves garlic, minced
• Juice of 1 lime Juice of 1 lime
• For the salsa: For the salsa:
• 2 tomatoes, diced 2 tomatoes, diced
• 1/2 red onion, finely chopped 1/2 red onion, finely chopped
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, cumin, paprika, chili powder, salt, black pepper, minced garlic, and lime juice.
3. 3.
   Pat the fish fillets dry with a paper towel and place them on a large plate.
4. 4.
   Brush the spice mixture onto both sides of the fish fillets, ensuring they are evenly coated.
5. 5.
   Grill the fish for about 4-5 minutes per side, or until it flakes easily with a fork.
6. 6.
   While the fish is grilling, prepare the salsa by combining the diced tomatoes, chopped red onion, minced jalapeno pepper, lime juice, salt, and pepper in a bowl. Mix well.
7. 7.
   Once the fish is cooked, remove it from the grill and let it rest for a few minutes.
8. 8.
   Serve the grilled fish with a generous spoonful of the salsa on top. Squeeze additional lime juice over the fish, if desired.

Treat your ingredients with care...

• Fish — Choose fresh white fish fillets, such as snapper or grouper, for the best flavor and texture. Make sure to pat them dry before applying the spice mixture to ensure it adheres well.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the spice mixture.
• If you don't have a grill, you can also cook the fish in a hot skillet or bake it in the oven at 400°F (200°C) for about 10-12 minutes.
• Customize the salsa by adding diced avocado or chopped cilantro for additional flavor and freshness.
• Serve the fish with a side of Venezuelan arepas or yuca fries for a complete meal.
• If you prefer a milder spice level, reduce the amount of chili powder in the spice mixture.

Serving advice

Serve the Pescado Picante con Sabores Venezolanos hot off the grill, accompanied by a generous portion of the tangy salsa. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra burst of citrus flavor.

Presentation advice

Arrange the grilled fish fillets on a platter, drizzle some of the salsa over the top, and sprinkle with chopped fresh herbs for an attractive presentation. Serve with the remaining salsa on the side for guests to help themselves.