Entree: Egypt – Nubian Egypt – سمك مشوي ➤ Samak Mashwi (Grilled fish marinated in Nubian-style spices and lemon)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

- 2 whole firm white fish (Nile perch, sea bass, or similar), about 1 lb (450 g) each, cleaned and scaled
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 tsp (10 ml) ground cumin
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) smoked paprika or sweet paprika
- 1/2 tsp (2.5 ml) ground chili or cayenne (adjust to taste)
- 1 1/2 tsp (7.5 ml) kosher salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 small red onion, thinly sliced (about 6 oz / 170 g)
- 1/4 cup (15 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (30 ml) plain yogurt or tahini (optional, to baste or make a sauce)
- 4 lemon wedges for serving
- Olive oil spray or extra for brushing, if grilling on a grate

Instructions

1. Pat the fish dry and make 3 shallow diagonal slashes on each side to allow the marinade to penetrate. Season inside and out with 1 tsp salt and 1/4 tsp pepper.
2. In a bowl whisk together olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, chili, remaining salt, and pepper to form the marinade.
3. Rub the marinade all over the fish, into the slashes, and inside the cavity. Place sliced onion and chopped cilantro inside the cavity and on top of the fish. Marinate at least 30 minutes and up to 2 hours in the refrigerator.
4. Prepare a grill for medium-high direct heat and oil the grate well, or preheat the broiler and oil a baking sheet. If using charcoal, allow coals to become white-hot for a smoky flavor.
5. Grill the fish 6–8 minutes per side for 1 lb (450 g) fish (adjust time for thickness), turning carefully once, until flesh flakes easily and is opaque. If broiling, place fish on the prepared sheet about 6 inches from the heat and broil 6–8 minutes per side.
6. If desired, in the last minute brush fish lightly with a mixture of 2 tbsp (30 ml) yogurt or tahini thinned with 1 tbsp (15 ml) water for a glossy finish and slight tang.
7. Remove fish to a platter, let rest 2 minutes, garnish with extra chopped cilantro and lemon wedges, and serve immediately with rice, baladi bread, or a simple tomato-onion salad.