Grilled Fish with Levantine Flavors

Ingredients

While the original Haitian Pwason griye is typically seasoned with Caribbean spices and flavors, this Levantine adaptation incorporates the distinct taste of the Mediterranean region. The Levantine version features a blend of spices such as cumin and coriander, along with the use of citrus and fresh herbs, which infuse the fish with a vibrant and tangy flavor profile. We alse have the original recipe for Pwason griye, so you can check it out.

• 4 fish fillets (such as sea bass or red snapper), approximately 6 oz (170g) each 4 fish fillets (such as sea bass or red snapper), approximately 6 oz (170g) each
• 2 tablespoons olive oil 2 tablespoons olive oil
• 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
• Juice of 1 lemon Juice of 1 lemon
• Zest of 1 lemon Zest of 1 lemon
• 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): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 1g
• Salt: 0.5g

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, lemon juice, lemon zest, salt, and pepper.
3. 3.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure that the fillets are evenly coated. Let them marinate for 20-30 minutes.
4. 4.
   Remove the fish from the marinade and place them on the preheated grill. Cook for approximately 4-5 minutes per side, or until the fish is cooked through and has a slightly charred exterior.
5. 5.
   Once cooked, transfer the grilled fish to a serving platter. Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Lemon — Use freshly squeezed lemon juice and zest for a vibrant citrus flavor.

Tips & Tricks

• For a smokier flavor, you can grill the fish on a cedar plank.
• Experiment with different types of fish, such as trout or halibut, to vary the flavors.
• Serve the grilled fish with a side of tzatziki sauce or a fresh salad for a complete Levantine meal.
• If you don't have a grill, you can also cook the fish in a grill pan or bake it in the oven.

Serving advice

Serve the grilled fish hot, accompanied by a squeeze of fresh lemon juice. Pair it with a side of roasted vegetables or a fragrant rice pilaf for a satisfying meal.

Presentation advice

Arrange the grilled fish fillets on a platter, garnished with fresh parsley. Drizzle a little olive oil over the fish for an appetizing sheen. Serve with lemon wedges on the side for an extra burst of citrus flavor.