Fresh Gulf hammour (grouper) marinated in a vibrant blend of spices, garlic, and lime juice, then grilled until the skin is crispy and the flesh is moist and flaky. Qatar's premier fish dish.
Ingredients
1 whole hammour or grouper (about 1kg), cleaned
4 cloves garlic, minced
Juice of 2 limes
2 tbsp olive oil
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1/2 tsp black pepper
1 tsp salt
Fresh coriander for garnish
Lime wedges for serving
Instructions
1Score the fish with 3 diagonal cuts on each side to allow the marinade to penetrate.
2Mix garlic, lime juice, olive oil, turmeric, cumin, paprika, pepper, and salt into a paste. Rub thoroughly inside the cavity and into the cuts.
3Marinate for at least 20 minutes at room temperature or up to 2 hours in the fridge.
4Grill over medium-high heat for 8 minutes per side, or until the skin is charred and crispy and the flesh flakes easily.
5Transfer to a serving platter, garnish with fresh coriander and lime wedges. Serve with white rice and a simple salad.
Did You Know?
Hammour is so prized in Qatar that it is known as the "king of Gulf fish" — and overfishing concerns have led to conservation efforts to protect the species.