Title: Samac (Yemenite Fish)
Categories: Sephardic Yemeni Jewish Fish
Yield: 6 Servings

2	lb	Kingfish, sea bass, or similar saltwater fish, cut into 1-in
2	ts	Lemon juices
1	ts	Salt
3	tb	Corn oil
3		Cloves garlic, sliced
2	ts	Ground cuminseed
1/2	ts	Pepper
1	sm	Hot green chili, seeded & chopped
1/2	c	Fresh coriander, chopped
1/2	c	Flat-leaf Italian parsley, chopped
1 1/2	c	Water
1/4	c	Tomato puree

1. Rub fish slices w/lemon juice & salt & let stand for 15 mins. 2. Heat oil in a pan, & stir-fry garlic, cuminseed, pepper, chili, coriander, & parsley over moderate heat for 2 mins. Add water & tomato puree, bring to a boil, & cook for to 2 mins. 3. Add fish slices & simmer over low heat for 20 mins, to thicken sauce & cook fish until just done. Serve warm or at room temp w/bread & condiments.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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