Kuwaiti-style Grilled Fish with Spices and Herbs

Ingredients

While the original Bangladeshi dish, Ilish macher paturi, is typically prepared by wrapping the fish in banana leaves and steaming it, this Kuwaiti adaptation focuses on grilling the fish to enhance its flavors. Additionally, the use of saffron is a unique addition in this recipe, adding a luxurious touch that is not commonly found in the original dish. We alse have the original recipe for Ilish macher paturi, so you can check it out.

• 2 pounds (900g) fresh fish fillets (such as hammour or snapper) 2 pounds (900g) fresh fish fillets (such as hammour or snapper)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the ground cumin, coriander, turmeric, black pepper, cinnamon, cardamom, saffron threads, lemon juice, olive oil, and salt. Mix well to form a smooth marinade.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure that the fish is evenly coated with the marinade. Cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent the fish from sticking.
4. 4.
   Remove the fish fillets from the marinade and place them on the preheated grill. Cook for about 4-5 minutes per side, or until the fish is cooked through and has a slightly charred appearance.
5. 5.
   Once cooked, transfer the grilled fish to a serving platter. Garnish with fresh cilantro leaves and serve with lemon wedges on the side.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the marinade.

Tips & Tricks

• 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.
• Experiment with different types of fish to find your favorite flavor combination.
• Serve the grilled fish with a side of fragrant rice or traditional Kuwaiti bread for a complete meal.
• For an extra burst of flavor, squeeze fresh lemon juice over the grilled fish just before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.

Serving advice

Serve the grilled fish hot, garnished with fresh cilantro leaves and accompanied by lemon wedges. This dish pairs well with a side of fragrant rice or traditional Kuwaiti bread.

Presentation advice

Arrange the grilled fish fillets on a platter, placing them in an overlapping pattern. Garnish with a sprinkle of fresh cilantro leaves for a pop of color. Serve with lemon wedges on the side to add a vibrant touch to the presentation.