Syrian Jewish-style Grilled Gindara

Ingredients

In this adaptation, the original Japanese Gindara shioyaki is transformed into a Syrian Jewish-inspired dish by incorporating Middle Eastern spices and herbs. The traditional Japanese grilling technique is retained, but the flavor profile is enhanced with the addition of aromatic seasonings commonly used in Syrian Jewish cuisine. This fusion of flavors creates a unique and exciting twist on the original dish. We alse have the original recipe for Gindara shioyaki, so you can check it out.

• 4 Gindara fillets (about 6 ounces each) (113g) 4 Gindara fillets (about 6 ounces each) (113g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 26g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
2. 2.
   Place the Gindara fillets in a shallow dish and pour the marinade over them. Make sure the fillets are evenly coated. Let them marinate for at least 30 minutes, allowing the flavors to infuse into the fish.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the fillets from the marinade and shake off any excess. Place the fillets on the grill and cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
5. 5.
   Transfer the grilled Gindara to a serving platter and garnish with fresh parsley.
6. 6.
   Serve hot and enjoy the delicious fusion of Japanese and Syrian Jewish flavors.

Treat your ingredients with care...

• Gindara fillets — Make sure to choose fresh and high-quality Gindara fillets for the best flavor and texture. If Gindara is not available, you can substitute it with other buttery white fish like Chilean sea bass or halibut.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the grilled Gindara just before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
• Serve the grilled Gindara with a side of roasted vegetables or a fresh salad to complete the meal.
• Make sure to oil the grill grates before placing the fish to prevent sticking.
• If you don't have a grill, you can also cook the Gindara in a preheated oven at 400°F (200°C) for about 10-12 minutes.

Serving advice

Serve the Syrian Jewish-style Grilled Gindara as a main course, accompanied by a side of roasted vegetables or a fresh salad. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the grilled Gindara fillets on a platter, placing them diagonally for an elegant presentation. Drizzle a little extra olive oil over the fish and sprinkle some chopped parsley on top for a finishing touch.