Because of the positive response I got on my last recipe for a 10th century Arab chicken salad recipe, I will share another 1000 year old recipe with you today. I kid you not, when I tried this fish I decided it was my FAVORITE way to eat white fish….EVER.
At first bite, this fish is crispy and savory. Then the vinegar-cumin sauce kicks in, which is warm, tangy, and garlicky. It’s not sour or overpowering — just deeply aromatic and earthy. The touch of honey and sprinkle of pomegranate seeds adds just enough sweetness to balance the whole dish.
A thousand years ago, cooks in the Islamic Golden Age were already using vinegar, cumin, and spice blends to elevate the humble fish fillet into something bold, healing, and unforgettable. This recipe still holds up today— and best of all it takes under 30 minutes to make with easy to find ingredients.
This dish comes from The Annals of the Caliphs’ Kitchens, pretty much the very first Arabic cookbook ever written. So this dish is more than a recipe — it’s a time capsule. In the medieval Arab world, vinegar wasn’t just a flavoring agent. It was a preservative, a digestive aid, and even a medicine. Combined with warming spices like coriander, cumin, and black pepper, vinegar created a sauce that enhanced both the taste and the digestibility of proteins like fish — particularly important in an era without refrigeration.
This fish recipe is not only delicious, it was ahead of its time on how it aligned with modern nutrition science:
- White fish is a clean, lean source of protein, rich in B vitamins and low in fat.
- Cumin aids digestion, balances blood sugar, and is packed with antioxidants.
- Vinegar supports gut health, improves insulin sensitivity, and enhances flavor without calories.
- It’s dairy-free, and anti-inflammatory — especially when made with olive oil.
- It’s the kind of dish a modern nutritionist might recommend — yet it was being served centuries ago in the heart of the Islamic world!
This dish pairs perfectly with a fresh fattoush salad, a grain or rice dish, or warm pita bread to soak up the sauce. Ready to taste history? Try it for yourself — and bring a bit of the 10th century into your 21st-century kitchen, no fancy tools necessary. Check out the easy technique in my new video below:
Crispy Spiced Fish Fillets with Cumin-Vinegar Sauce
Ingredients (modern and easy to find):
For the fish:
- 4 white fish fillets about 1 pound (dover sole, rockfish, cod, or sea bass work well)
- Salt and pepper to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1/4 cup flour
- 1/4 cup semolina
- Olive oil or ghee, for frying
- For the dressing:
- 2 tbsp white wine vinegar or apple cider vinegar
- 1-2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp olive oil
- 1 tbsp honey (optional)
- Pinch of salt
- Optional garnish:
- Chopped parsley or cilantro
Pomegranate seeds or lemon wedges
Instructions:
- Pat the fish fillets dry. Mix cumin, coriander, turmeric, salt, and pepper. Rub evenly over fish. Lightly dredge in flour or semolina.
- Pan-fry the fish: Heat oil in a skillet over medium-high heat. Fry fish until golden and crisp — about 3–4 minutes per side depending on thickness. Remove and rest on a paper towel-lined plate.
- Make the sauce: In a bowl, whisk the vinegar, olive oil, honey, garlic, cumin, and coriander. Simmer for 2 minutes.
Plate and finish: Drizzle warm cumin-vinegar sauce over fish. Garnish with cilantro, lemon wedges, or pomegranate seeds.
