Ingredients with Measurements:
- 4 whole fish (such as trout or snapper), cleaned and scaled
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Special equipment needed:
- Grill or grill pan
- Aluminum foil
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, salt, and black pepper.
3. Place each fish on a large piece of aluminum foil. Brush the inside and outside of each fish with the olive oil mixture.
4. Fold the aluminum foil around each fish to create a packet, making sure to seal it tightly.
5. Place the fish packets on the grill and cook for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Carefully open the foil packets and transfer the fish to a serving platter.
7. Sprinkle chopped parsley over the fish and serve with lemon wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 14g
- Cholesterol: 70mg
- Sodium: 330mg
- Total carbohydrate: 2g
- Protein: 28g
Substitutions for ingredients:
- Instead of trout or snapper, you can use any other firm white fish such as tilapia or cod.
- If you don't have fresh parsley, you can use dried parsley or substitute with cilantro.
Variations:
- Add sliced onions and bell peppers to the fish packets for extra flavor and nutrition.
- Use lime juice instead of lemon juice for a different citrus flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to seal the foil packets tightly to prevent any juices from leaking out.
- If using a grill pan, make sure to oil it before placing the fish on it to prevent sticking.
- To check if the fish is cooked through, insert a fork into the thickest part of the fish and twist gently. If the flesh flakes easily, it's done.
Storage instructions:
- Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the fish in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the fish on a bed of rice or quinoa for a complete meal.
- Garnish with extra chopped parsley or cilantro for a pop of color.
Garnishes:
- Lemon wedges
- Chopped parsley or cilantro
Pairings:
- Serve with a side of grilled vegetables such as zucchini or eggplant.
- A crisp green salad with a lemon vinaigrette would also pair well.
Suggested side dishes:
- Grilled vegetables
- Green salad
- Rice or quinoa
Troubleshooting advice:
- If the fish is sticking to the grill or grill pan, make sure it's oiled properly before placing the fish on it.
- If the fish is overcooked, reduce the cooking time by a few minutes next time.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it's safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
- Tarhui-style grilled fish is a popular dish in the Middle East, particularly in Lebanon and Syria.
Flavor profiles:
- This dish is tangy and flavorful, with a hint of smokiness from the grill.
Serving suggestions:
- Serve the fish hot off the grill with lemon wedges and a side of grilled vegetables or rice for a complete meal.
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