Sayadeya Recipe

Prepare marinade and fish

Pat the fish dry inside and out with paper towels. Make 3 diagonal slashes on each side of each fish. In a bowl, whisk together 4 tbs olive oil, 2 tbs lemon juice, minced garlic, cumin, coriander, turmeric, sumac, smoked paprika, 2 tsp salt and 1 tsp black pepper until combined. Mix in half the chopped parsley and cilantro and add half of the thinly sliced onion.

Rub the marinade generously over and inside each fish, making sure to push some marinade into the slashes and cavity. Stuff the cavity with remaining parsley, cilantro and sliced onion. Let marinate 30 minutes at room temperature or up to 2 hours refrigerated (bring to room temp before grilling).

Grill

Preheat grill to medium-high (about 400°F / 200°C) and oil the grates. Place fish on the grill and cook 6–8 minutes per side depending on thickness, until skin is crisp and flesh flakes easily with a fork and internal temperature reaches 135–140°F (57–60°C). If using an oven, roast on a hot baking sheet at 425°F (220°C) for 12–18 minutes, turning once if needed.

When cooked, transfer fish to a platter and let rest 5 minutes. Sprinkle with remaining chopped parsley and cilantro and a light dusting of sumac if desired.

Toast vermicelli

In a medium saucepan over medium heat, melt 3 tbs butter or heat olive oil. Add broken vermicelli pieces and toast, stirring, until golden brown (2–4 minutes). Watch carefully to avoid burning.

Add rinsed rice to the pan and stir with the toasted vermicelli for 1 minute to coat the grains.

Simmer

Pour in 3.5 cups chicken or vegetable stock, add 1.5 tsp salt and 1/2 tsp ground allspice. Bring to a boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Turn off heat and let rice rest, covered, 10 minutes. Fluff with a fork before serving.

Prepare vegetables

Toss zucchini slices, red pepper quarters and eggplant rounds with 3 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1 tsp garlic powder so they are evenly coated.

Grill vegetables

On the same medium-high grill (or grill pan), place vegetables in a single layer. Grill zucchini and eggplant 3–4 minutes per side until tender and charred in places. Grill red pepper 4–6 minutes per side until charred and softened. Remove to a platter and squeeze lemon wedges over the vegetables.

Make tahini-yogurt sauce

In a small bowl whisk together 1/2 cup plain yogurt, 2 tbs tahini, 1 tbs lemon juice, 2 tbs water, 1/4 tsp salt and 1/4 tsp chili flakes (optional) until smooth. Adjust water to reach a drizzle-able consistency.

Taste and adjust seasoning. Serve sauce alongside the fish and vegetables for drizzling.

On a large platter, mound the vermicelli rice in the center. Place the grilled fish on top or alongside the rice. Arrange grilled vegetables next to the fish. Drizzle some tahini-yogurt sauce over the fish or serve on the side. Garnish with lemon wedges and extra chopped parsley/cilantro. Serve immediately.