👨‍🍳 Instruktioner

1. 1

   Make deep slashes on both sides of each fish, about 2-3 cm apart. This helps the marinade penetrate and ensures even cooking.

   💡 Proffstips: Be careful not to cut all the way through to the bone.
2. 2

   In a small bowl, combine lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, paprika, chili flakes, salt, and black pepper. Mix well to form a paste.

   💡 Proffstips: Toast cumin and coriander seeds in a dry pan before grinding for enhanced flavor.
3. 3

   Rub the spice paste all over the fish, making sure to get it into the slashes and cavities. Drizzle with vegetable oil and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

4. 4

   Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are covered in gray ash.

   💡 Proffstips: Clean and oil the grill grates to prevent sticking.
5. 5

   If using, stuff the cavities of the fish with rosemary or thyme sprigs.

   💡 Proffstips: This adds an aromatic element to the fish.
6. 6

   Place the marinated fish directly on the hot grill grates. Grill for about 10-12 minutes per side, or until the fish is cooked through, opaque, and flakes easily with a fork. Cooking time will vary depending on the thickness of the fish.

   💡 Proffstips: Avoid moving the fish too much while grilling to prevent it from breaking apart.
7. 7

   Carefully remove the grilled fish from the grill. Serve immediately with lemon wedges, and a side of grilled vegetables or a fresh salad.

   💡 Proffstips: A spicy dipping sauce (like a chili-garlic sauce) is a great accompaniment.