Whole hammour (grouper) marinated in bezar spices, turmeric, and lemon, grilled to perfection with smoky charred skin and succulent flesh. The pride of Emirati coastal cooking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval serving platter
Garnishes: lemon slices, fresh herbs, sliced onion
Accompaniments: dakous sauce, steamed rice, salad
Instructions
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1
Score the fish with deep diagonal cuts on both sides. Mix garlic, bezar, turmeric, lemon juice, olive oil, and salt.
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2
Rub the marinade all over the fish, into the scores and cavity. Stuff cavity with onion rings and coriander.
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3
Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
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4
Preheat grill to medium-high. Place fish in a grilling basket or directly on oiled grates.
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5
Grill 7-8 minutes per side until skin is charred and flesh flakes easily with a fork.
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6
Transfer to a platter, garnish with lemon slices and fresh herbs. Serve immediately with dakous sauce.
Did You Know?
Hammour is so beloved in the UAE that it's called the "king of Gulf fish" and its declining populations have prompted conservation efforts.
Chef's Notes
Equipment Tips
- charcoal grill or oven
- fish grilling basket
- sharp knife
Garnishing
lemon slices, fresh herbs, sliced onion
Accompaniments
dakous sauce, steamed rice, salad
The Story Behind Samak Mashwi
Grilled fish has been the backbone of Emirati coastal cuisine since before recorded history. Hammour (orange-spotted grouper) holds a special place in Gulf food culture as the most prized table fish. Traditionally grilled over mangrove wood charcoal on beaches, this simple preparation lets the quality of fresh Gulf fish shine. The bezar spice blend used for seasoning is a distinctive Emirati mixture that sets Gulf grilled fish apart from other regional preparations.
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