Fresh hamour grouper marinated in a blend of lime, garlic, and Gulf spices, then grilled until the skin is charred and the flesh is flaky and moist. This quintessential Kuwaiti seafood dish celebrates the Persian Gulf's bounty.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Score the fish with deep diagonal cuts on both sides to allow the marinade to penetrate deeply into the flesh.
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2
Mix crushed garlic, lime juice, olive oil, baharat, turmeric, coriander, minced chili, and salt into a paste.
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3
Rub the marinade all over the fish, inside the cavity and into every score mark. Marinate for 30 minutes.
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4
Preheat grill to medium-high. Oil the grates well to prevent sticking. Place fish on the grill.
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5
Grill for 7-8 minutes per side without moving, until the skin is charred and the flesh flakes easily with a fork.
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6
Transfer to a platter, garnish with fresh cilantro and lime wedges. Serve with rice and a fresh salad.
Did You Know?
Hamour is so revered in Kuwait that overfishing concerns have led to conservation campaigns urging Kuwaitis to "give hamour a break."
Chef's Notes
Equipment Tips
- grill or grill pan
- sharp knife
- mixing bowl
- brush
The Story Behind Hamour Meshwi
Hamour grouper is the king of Kuwaiti seafood, a fish so central to the national cuisine that it appears on restaurant menus from humble seaside shacks to five-star hotels. Kuwait's relationship with the Persian Gulf defined the nation before oil, and hamour fishing was a way of life for coastal communities. The simple grilling method honors the quality of fresh-caught fish, allowing the natural sweetness of the hamour to shine through the aromatic spice marinade.
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