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.
Ingredients
1 whole hammour or grouper (about 1kg), cleaned and scored
3 cloves garlic, crushed
2 tsp bezar spice blend
1 tsp turmeric
Juice of 2 lemons
3 tbsp olive oil
1 tsp salt
Fresh coriander
1 onion, sliced into rings
Lemon wedges for serving
Instructions
1Score the fish with deep diagonal cuts on both sides. Mix garlic, bezar, turmeric, lemon juice, olive oil, and salt.
2Rub the marinade all over the fish, into the scores and cavity. Stuff cavity with onion rings and coriander.
3Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4Preheat grill to medium-high. Place fish in a grilling basket or directly on oiled grates.
5Grill 7-8 minutes per side until skin is charred and flesh flakes easily with a fork.
6Transfer 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.