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.
Ingredients
1 whole hamour or grouper (about 1kg), cleaned
4 cloves garlic, crushed
Juice of 3 limes
2 tbsp olive oil
1 tsp baharat
1 tsp turmeric
1 tsp ground coriander
1 tsp salt
Fresh cilantro for garnish
Lime wedges for serving
1 green chili, minced
Instructions
1Score the fish with deep diagonal cuts on both sides to allow the marinade to penetrate deeply into the flesh.
2Mix crushed garlic, lime juice, olive oil, baharat, turmeric, coriander, minced chili, and salt into a paste.
3Rub the marinade all over the fish, inside the cavity and into every score mark. Marinate for 30 minutes.
4Preheat grill to medium-high. Oil the grates well to prevent sticking. Place fish on the grill.
5Grill for 7-8 minutes per side without moving, until the skin is charred and the flesh flakes easily with a fork.
6Transfer 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."