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Jeddah Style Grilled Fish
Samak Mashwi
A popular coastal dish from Jeddah, this features whole fish marinated in a vibrant blend of spices, herbs, and citrus, then grilled to perfection. It's known for its smoky char and zesty, aromatic flavor profile.
ð§ ææ
- 2 medium (approx. 400-500g each) Whole sea bream or snapper(cleaned and scaled)
- 4 tbsp Olive oil
- 3 tbsp Lemon juice
- 4 cloves Garlic(minced)
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Turmeric powder
- 1 tsp Paprika
- 1/2 tsp Cayenne pepper(or to taste)
- to taste Salt
- 1/2 tsp Black pepper
- 1/4 cup Fresh cilantro(chopped, for marinade and garnish)
- 1/4 cup Fresh parsley(chopped, for marinade and garnish)
- for stuffing Lemon slices
ðšâð³ äœãæ¹
- 1
Prepare the fish: Make 2-3 diagonal slits on each side of the fish. Rinse the fish thoroughly inside and out and pat dry with paper towels.
- 2
Make the marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, coriander powder, cumin powder, turmeric powder, paprika, cayenne pepper, salt, black pepper, chopped cilantro, and parsley.
- 3
Marinate the fish: Rub the marinade all over the fish, making sure to get some into the slits and the cavity. Stuff the cavities with lemon slices and a few sprigs of cilantro and parsley. Let the fish marinate for at least 15-30 minutes at room temperature, or up to 1 hour in the refrigerator.
- 4
Prepare the grill: Preheat your grill to medium-high heat. Clean the grill grates and lightly oil them to prevent sticking.
- 5
Grill the fish: Carefully place the marinated fish on the hot grill. Grill for about 7-10 minutes per side, depending on the thickness of the fish, until the flesh is opaque and flakes easily with a fork. Avoid overcooking.
- 6
Serve: Carefully transfer the grilled fish to a serving platter. Garnish with fresh cilantro, parsley, and extra lemon wedges. Serve immediately.
ð¡ ããã®ã³ã
- âUse fresh, good-quality fish for the best results.
- âEnsure your grill grates are clean and well-oiled to prevent the fish from sticking.
- âDon't over-marinate, as the lemon juice can start to 'cook' the fish if left too long.
- âAdjust the spice levels according to your preference.
- âServe with a side of rice, flatbread, or a fresh salad.
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- Grill the fish on a cedar plank for added smoky flavor.
- Add a pinch of sumac to the marinade for a tangy, lemony note.
- Stuff the fish with thinly sliced onions and tomatoes along with the herbs.