Fesikh with a Twist

Ingredients

• 4 mullet fish fillets (about 200g each) (4 mullet fish fillets (about 7 oz each)) 4 mullet fish fillets (about 200g each) (4 mullet fish fillets (about 7 oz each))
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon ground coriander (5g) 1 teaspoon ground coriander (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1/2 teaspoon ground cinnamon (2.5g) 1/2 teaspoon ground cinnamon (2.5g)
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• For the salad: For the salad:
• 2 cups mixed greens (60g) 2 cups mixed greens (60g)
• 1 cucumber, sliced 1 cucumber, sliced
• 1 tomato, diced 1 tomato, diced
• 1/4 red onion, thinly sliced 1/4 red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• For the dressing: For the dressing:
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• Juice of 1 lemon Juice of 1 lemon
• 1 teaspoon honey (5g) 1 teaspoon honey (5g)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, cinnamon, lemon juice, salt, and pepper. Mix well to form a marinade.
3. 3.
   Place the mullet fish fillets in a shallow dish and pour the marinade over them. Ensure that the fillets are evenly coated. Let them marinate for 15-20 minutes.
4. 4.
   While the fish is marinating, prepare the salad by combining the mixed greens, cucumber, tomato, red onion, and fresh parsley in a large bowl.
5. 5.
   In a separate small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing for the salad. Set aside.
6. 6.
   Grill the marinated fish fillets for about 4-5 minutes per side, or until they are cooked through and have a slightly charred appearance.
7. 7.
   Once the fish is cooked, remove it from the grill and let it rest for a few minutes.
8. 8.
   Serve the grilled fish alongside the salad and drizzle the dressing over the salad just before serving.

Treat your ingredients with care...

• Mullet fish — Ensure that the fish fillets are fresh and of high quality. If mullet fish is not available, you can substitute it with other firm white fish such as sea bass or snapper.

Tips & Tricks

• For an extra burst of flavor, sprinkle some sumac over the grilled fish before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
• To save time, you can marinate the fish in advance and refrigerate it for up to 24 hours before grilling.
• Serve the Fesikh with warm pita bread or rice for a complete meal.
• If you don't have a grill, you can also cook the fish in a preheated oven at 200°C (400°F) for approximately 10-12 minutes.

Serving advice

Serve the grilled Fesikh fillets on a large platter, garnished with fresh parsley and lemon wedges. Accompany it with the refreshing salad on the side. This dish is best enjoyed immediately after cooking.

Presentation advice

Arrange the grilled fish fillets on the platter in an overlapping fashion, with the salad placed alongside. Drizzle the dressing over the salad just before serving to keep it fresh and vibrant. Garnish with a sprinkle of sumac and a few lemon wedges for an attractive presentation.