Israeli-style Grilled Fish with Za'atar and Lemon

Ingredients

In this Israeli adaptation of the Chinese dish Jiao yan you yu, we replace the Chinese spices and cooking techniques with Israeli flavors and grilling methods. Instead of using Chinese seasonings, we incorporate za'atar, a popular Middle Eastern spice blend, to infuse the fish with a unique flavor profile. Additionally, we grill the fish instead of deep-frying it, giving it a smoky char and a healthier twist. We alse have the original recipe for Jiao yan you yu, so you can check it out.

• 4 fish fillets (such as sea bass or grouper), skin-on (approx. 150g/5.3oz each) 4 fish fillets (such as sea bass or grouper), skin-on (approx. 150g/5.3oz each)
• 2 tablespoons za'atar 2 tablespoons za'atar
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Lemon wedges, for serving Lemon wedges, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 28g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the za'atar, lemon juice, olive oil, salt, and black pepper.
3. 3.
   Place the fish fillets on a plate and brush both sides generously with the za'atar mixture.
4. 4.
   Let the fish marinate for 15-20 minutes to allow the flavors to penetrate.
5. 5.
   Grease the grill grates with oil to prevent sticking.
6. 6.
   Place the fish fillets on the grill, skin-side down, and cook for 4-5 minutes per side, or until the fish is cooked through and easily flakes with a fork.
7. 7.
   Remove the fish from the grill and let it rest for a few minutes.
8. 8.
   Serve the grilled fish with lemon wedges and garnish with fresh parsley.

Treat your ingredients with care...

• Fish — Choose fresh, sustainably sourced fish fillets for the best flavor and texture. Ensure the fillets are skin-on to retain moisture during grilling.
• Za'atar — If you can't find za'atar, you can make your own by combining dried thyme, sesame seeds, sumac, and salt. Adjust the quantities to suit your taste preferences.

Tips & Tricks

• To prevent the fish from sticking to the grill, make sure the grill grates are well-oiled before placing the fish on them.
• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• Serve the grilled fish with a side of Israeli salad and freshly baked pita bread for a complete Israeli meal.

Serving advice

Serve the Israeli-style Grilled Fish with Za'atar and Lemon as a main course, accompanied by a fresh green salad and roasted vegetables. Drizzle any remaining za'atar marinade over the fish for an extra burst of flavor.

Presentation advice

Arrange the grilled fish fillets on a platter, garnish with fresh parsley, and place lemon wedges alongside for an inviting presentation. The vibrant colors of the fish and the green za'atar will make the dish visually appealing.