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Barbecued Fish with Tahini and Parsley Sauce (Samke Mishwi Bi Taratour):
Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009
Listed in: Lebanese Fish

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 6x350g (12 oz) whole sea bream
• 3 tablespoons olive oil
• Juice of 2 lemons
• 2 cloves garlic, crushed (optional)
• Salt and freshly ground black pepper

• 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.)
• 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 tested at the thickest part with a knife point. Brush with the marinade during cooking.
• 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.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)