Entree: Bahrain – سمك مشوي ➤ Samak Mashwi (Whole fish marinated in Middle Eastern spices and grilled until tender and charred)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

- 1 whole sea bream or grouper, about 2 lb (900 g), cleaned and gutted
- 3 tbsp (45 ml) olive oil, plus extra for brushing
- 2 tbsp (30 ml) fresh lemon juice
- 3 garlic cloves, minced (approx. 9 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (2 g) ground paprika or mild chili powder
- 1 tsp (5 g) sumac
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (4 g) chopped fresh cilantro (optional)
- 1 medium lemon, sliced, for stuffing and garnish (about 2.5 oz / 70 g)
- 4 long rosemary or thyme sprigs or 4 lemon slices for the cavity (optional)
- Metal grill basket or skewers if grilling whole fish

Instructions

1. Rinse the fish and pat dry with paper towels. Make 3–4 diagonal slashes on each side to allow the marinade to penetrate.
2. In a bowl whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, sumac, salt, and pepper until a paste forms. Stir in the chopped parsley and cilantro.
3. Rub the marinade thoroughly over the outside of the fish and into the slashes, and also rub some inside the cavity. Stuff the cavity with lemon slices and herb sprigs if using. Cover and refrigerate for 30 minutes up to 2 hours.
4. Preheat a grill to medium-high (about 400–450°F / 200–230°C) or preheat the oven to 425°F (220°C) and line a baking sheet with foil.
5. If grilling, oil the grates and place the fish in a fish basket or directly on the grates; grill 6–8 minutes per side, depending on thickness, until the skin is charred in places and the flesh flakes easily with a fork. If roasting, place the fish on the prepared sheet and roast 18–25 minutes until opaque and flaky.
6. Remove the fish to a platter, let rest 3–5 minutes, then garnish with additional lemon slices and chopped parsley. Serve whole or portioned with rice, flatbread, and a simple salad.