Barbecued Fish with Tahini and Parsley Sauce (Samke Mishwi Bi Taratour)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6x350g/12 oz whole sea bream 3 tablespoons olive oil juice of 2 lemons
2 cloves garlic, cruhsed (optional) salt and freshly ground black pepper TO SERVE: bakdounis bi tahini
tabouleh or other salad of choice pita bread



1 Clean and scale the fish, rinse well and pat dry with kitchen paper. Cut 2-3 shallow diagonal slashes into each side of the fish. Combine the olive oil, lemon juice, garlic and salt and pepper to taste in a shallow glass or ceramic dish. Add the fish, turning to coat. Cover and marinate in the refrigerator for exactly 30 minutes, turning from time to time. (The fish is cooked by the lemon juice if left to marinate for longer.)
2 Drain the fish and reserve the marinade. Cook on the barbecue over glowing coals for about 4-5 minutes on the first side, then 2-3 minutes on the other side, until the flesh flakes when teasted at the thickest part with a knife point. Brush with the marinade during cooking.
3 Alternatively, whole fish can be baked in a moderately hot oven, covered with the marinade and wrapped in foil. Serve hot with the sauce, salad and warm bread.

Back