Entree: United Arab Emirates – Northern Culinary Region – سمك مشوي ➤ Samak Mashwī (Grilled whole or filleted fish seasoned with Arabian spices, citrus, and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 2 whole firm white fish (hammour, sea bass, or dorade), approx. 1 lb (450 g) each, cleaned and scaled
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 4 cloves garlic, minced
- 1½ tsp (7 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- ½ tsp (2.5 ml) ground turmeric
- 1 tsp (5 ml) baharat or allspice blend
- 1 tsp (5 ml) salt, plus extra to taste
- ½ tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) plain yogurt (optional, for a touch of tang and moisture)
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) chopped fresh parsley
- 1 medium lemon, sliced for serving
- 2 tbsp (30 ml) ghee or additional olive oil for grilling

Instructions

1. Prepare the marinade: whisk together olive oil, lemon juice, minced garlic, tomato paste, yogurt (if using), cumin, coriander, turmeric, baharat, salt, and pepper until smooth.
2. Score the fish on both sides with 2–3 diagonal cuts and rub the marinade inside the cavity and over the skin. Stuff some chopped cilantro and parsley into the cavity. Marinate for 30 minutes to 1 hour in the refrigerator.
3. Preheat a grill to medium-high (or preheat oven to 425°F / 220°C if roasting). Brush grill grates with ghee or oil to prevent sticking.
4. Grill the fish 6–8 minutes per side depending on thickness, basting once with remaining marinade, until skin is crisp and flesh flakes easily with a fork. If using an oven, place fish on a rimmed baking sheet and roast 12–18 minutes until cooked through, finishing under the broiler 2–3 minutes for color.
5. Transfer to a platter, squeeze fresh lemon over the fish, sprinkle remaining cilantro and parsley, and serve immediately with rice, flatbread, and lemon slices.