Grilled Fish Marinade
This is a charcoal-grilled fish marinade for Dens Shobra fish, often called Ijaj in Arab countries. It uses salt, white pepper, paprika, cumin, dried coriander, onion powder, garlic, lemon juice, olive oil, and fresh coriander. The fish is scored, marinated, and grilled over charcoal until the skin is crisp and it is cooked through, then served hot.
A seasoned marinade for preparing grilled fish over charcoal.
Like a simple barbecue fish seasoning paste.
Use it to coat the fish well before grilling so the flavor reaches inside and outside.
Ingredients
- 4 kg Dens Shobra fish (often called Ijaj in Arab countries)
- a little Olive oil
- 4 heaped teaspoons and a pinch Salt
- 1 teaspoon White pepper
- 2 heaped teaspoons Paprika
- 3 heaped teaspoons Cumin
- 2 teaspoons Dried ground coriander
- 2 tablespoons Onion powder
- 3 heads Garlic
- juice of 8 lemons Lemon juice
- 200 ml Olive oil
- 1 bunch Fresh coriander
- mentioned as a helping tool Tongs
- mentioned as a tool for preparing the marinade Blender / food processor
Instructions
- Wash the fish in a bowl or at the sink with cold water, then clean it and prepare it for scoring, keeping each fish whole.
- Using a knife, score the fish on both sides with cuts reaching the bone, then leave it ready for marinating on a tray or clean work surface.
- Prepare the marinade in a blender or food processor by adding the salt, white pepper, paprika, cumin, dried coriander, onion powder, garlic, lemon juice, olive oil, and fresh coriander.
- Blend the marinade ingredients in the blender or food processor until combined and ready for rubbing on the fish.
- Rub the fish with the marinade inside and out on a tray or in a bowl, working the marinade into the scores.
- Leave the fish on a tray or in a bowl to absorb the marinade before grilling.
- Grill the fish over charcoal or on a brazier until cooked through and the exterior crust and skin are browned.
- Serve the grilled fish hot immediately after grilling on a serving platter.