Levantine cuisine · Fish & Seafood

Bouri Meshwi

Grey mullet grilled over charcoal in a garlic-cilantro marinade, finished with lemon and chili.

Ingredients · for 4 servings

• 800 g grey mullet (fillet or steaks)
• 1 bunch cilantro
• 6 cloves garlic
• 2 lemons
• 1 tsp chili flakes
• 1 tsp ground cumin
• 6 tbsp olive oil
• 1 red onion
• Salt, pepper

Instructions

1. Rinse the mullet, pat dry and, if using steaks, score both sides shallowly so the marinade can penetrate.
2. Roughly chop the cilantro including the stems and pound it with the garlic, chili flakes, cumin, the juice of one lemon, 4 tbsp olive oil and 1 tsp salt in a mortar into a coarse paste.
3. Rub the fish all over with two thirds of the paste and marinate covered in the fridge for at least 30 min.
4. Bring the charcoal grill to medium heat, oil the grate and let the fish drain briefly before placing it on so the herbs don't burn.
5. Grill 5–7 min. per side, turning only once, until the surface is firm and the flesh flakes easily at the thickest point.
6. Cut the red onion into thin rings, mix with the remaining paste, the rest of the olive oil and the juice of the second lemon, and spoon over the hot fish.