👨‍🍳 作り方

1. 1

   Rinse the fish inside and out and pat dry with paper towels. Make 2-3 diagonal slits on each side of the fish.

   💡 プロのコツ: Ensuring the fish is dry helps in achieving a crispy skin.
2. 2

   In a small bowl, whisk together lemon juice, olive oil, minced garlic, cumin, coriander, turmeric, paprika, salt, and pepper to create the marinade.

   💡 プロのコツ: Adjust spices according to your preference. You can add a pinch of chili flakes for heat.
3. 3

   Rub the marinade all over the fish, making sure to get some into the slits and the cavity. Let the fish marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

   ⏱️ 15-30 minutes
4. 4

   Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are covered with white ash. Clean and oil the grill grates to prevent sticking.

   💡 プロのコツ: A well-oiled grill grate is crucial for easy fish removal.
5. 5

   Place the marinated fish on the preheated grill. Grill for about 10-12 minutes per side, depending on the thickness of the fish, until the flesh is opaque and flakes easily with a fork.

   ⏱️ 20-25 minutes

   💡 プロのコツ: Avoid moving the fish too much while grilling to prevent it from breaking apart.
6. 6

   Carefully remove the grilled fish from the grill. Garnish with fresh chopped parsley and serve immediately with lemon wedges.

   💡 プロのコツ: Serve with rice, salad, or flatbread for a complete meal.