Samak Tarator (Poached Fish with Pine Nut Sauce)

Samak Tarator (Poached Fish with Pine Nut Sauce) Recipe
Photo: Karry Hosford
Tarator (tara-TOR) is the name used in different countries for a sauce made with a variety of nuts. This sharp, garlicky version with pine nuts belongs to Syria and Lebanon. In Egypt, the sauce is served over whole fish at grand buffet parties.


6 servings (serving size: 1 fillet and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 321
Caloriesfromfat 47 %
Fat 16.7 g
Satfat 3.5 g
Monofat 6.9 g
Polyfat 4.9 g
Protein 34.7 g
Carbohydrate 7.3 g
Fiber 0.7 g
Cholesterol 80.6 mg
Iron 1.9 mg
Sodium 335 mg
Calcium 31 mg


2 cups water
1/4 teaspoon salt
6 (6-ounce) salmon fillets (about 1 inch thick)
1 cup water
2 (1-ounce) slices white bread, crusts removed
1/2 cup pine nuts
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1 garlic clove, crushed
3 tablespoons clam juice


To prepare fish, bring 2 cups water to a boil in a large skillet. Add 1/4 teaspoon salt and fish. Return to a boil; reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove fish from pan. Cover and refrigerate fish until chilled.

To prepare sauce, place 1 cup water in a shallow dish. Dip bread into water, and remove; squeeze bread to remove excess moisture. Combine bread, pine nuts, lemon juice, 1/4 teaspoon salt, pepper, and garlic in a food processor. With the processor on, slowly pour clam juice through food chute, and process until smooth. Serve over chilled fish.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Claudia Roden,

Cooking Light

October 2001
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