Entree: Djibouti – Southern Culinary Region – Djiboutian Grilled Fish (Whole fish marinated with regional spices and char-grilled for a smoky, citrusy entree)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 16 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 whole red snapper, approx. 1 lb (450 g) each, scaled, gutted, and filleted slightly to accept marinade
- 4 tbsp (60 ml) olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 3 cloves (about 9 g) garlic, minced
- 2 tsp (10 g) ground cumin
- 1½ tsp (3 g) ground coriander
- 2 tsp (6 g) berbere spice blend
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) kosher salt, or to taste
- ½ tsp (2.5 g) freshly ground black pepper
- ¼ cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) chopped fresh parsley
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 2 small green chiles (or jalapeños), halved lengthwise (optional)
- 1 lemon, thinly sliced, for grilling and garnish
- 2 banana leaves or aluminum foil for wrapping (optional)

Instructions

1. Combine olive oil, lemon juice, minced garlic, cumin, coriander, berbere, smoked paprika, salt, and pepper in a bowl to make a marinade. Stir in chopped cilantro and parsley.
2. Rinse fish and pat dry. Make 3 shallow diagonal slashes on each side of the fish. Rub the marinade both inside the cavity and over the exterior, pushing some marinade into the slashes and cavity. Tuck lemon slices and a few onion rings into each cavity.
3. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow flavors to penetrate.
4. Prepare a hot charcoal or gas grill for direct medium-high heat (about 400°F / 200°C). Oil the grates well. If using banana leaves, wrap fish loosely in leaves or lay leaves on the grates to prevent sticking.
5. Place fish on the grill and cook 6–8 minutes per side, depending on thickness, turning carefully once, until skin is crisp and flesh flakes easily with a fork and internal temperature reaches 145°F (63°C).
6. Remove from grill, let rest 2 minutes, garnish with additional cilantro and lemon slices, and serve immediately with grilled vegetables or flatbread.