Samkeh Meshwiye

Along the Lebanese coastline from Tyre to Tripoli, samkeh meshwiye — grilled whole fish — is the simplest and most celebrated meal a fisherman can put on a table. The fish is stuffed with herbs and slicked with a sharp garlic and coriander marinade, then grilled over charcoal or a hot gas flame until the skin crisps and chars. The dish is served with toum (garlic sauce) and a flat tomato salad.

Serves: 4

Ingredients

• 2 whole sea bass or sea bream (about 600g / 1⅓ lb each), gutted and scaled
• 1 head garlic (about 12 cloves), minced
• Large bunch fresh coriander (cilantro), roughly chopped (about 40g / 1½ oz)
• Large bunch fresh flat-leaf parsley, roughly chopped (about 30g / 1 oz)
• 80ml (⅓ cup) olive oil
• Juice of 2 lemons
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp dried chilli flakes
• 1½ tsp salt
• 1 lemon, sliced into rounds for stuffing
• Toum (Lebanese garlic sauce) to serve

Instructions

1. Score each fish with 3 diagonal cuts on each side, cutting to the bone. Pat dry.
2. Combine minced garlic, chopped coriander, chopped parsley, olive oil, lemon juice, cumin, ground coriander, chilli flakes, and salt to form a thick green marinade.
3. Rub the marinade all over the fish, into the cuts, and inside the cavity. Stuff each cavity with lemon rounds. Marinate for at least 30 minutes and up to 2 hours in the refrigerator.
4. Preheat a grill or griddle pan to very high heat. Oil the grates well.
5. Grill fish for 5–7 minutes per side, depending on thickness, without moving them until they release naturally from the grill. The skin should be charred and crisp.
6. Rest fish for 3 minutes before serving with toum, extra lemon, and a tomato-parsley salad.

Cook's Notes: A hinged fish grilling basket makes turning much easier and prevents the delicate flesh from breaking. Dorade, red snapper, or striped bass all work well. The marinade also doubles as a sauce — make a little extra and serve it at the table.