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Restaurants›Fadi’s Mediterranean Grill - Memorial›Fish-zahlawi Recipe

Fish-zahlawi Recipe

Name: Fadi’s Mediterranean Grill - Memorials Fish-Zahlawi Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 kg firm white fish fillets (e.g., cod, halibut, or sea bass); 1 cups plain yogurt (full fat); 3 tbs lemon juice; 2 tbs olive oil; 4 tbs garlic cloves, minced; 1 tbs fresh ginger, grated; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp mild chili powder or Aleppo pepper; 0.5 tsp ground cinnamon; 1.5 tsp salt; 0.5 tsp black pepper; 1 tbs honey; 0.5 cups fresh cilantro, chopped; 8 pcs wooden or metal skewers (if wooden, soaked); 2 tbs butter, melted (optional for basting); 4 pcs lemon wedges for serving; 0.25 cups extra cilantro leaves for garnish; 4 servings flatbreads or steamed basmati rice; 1 cups yogurt sauce (plain yogurt mixed with a squeeze of lemon, salt and chopped mint)

Inspired by Fadi’s Mediterranean Grill - Memorial

Time1h

Serves4

Make Fish-zahlawi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

2.2 lb (1 kg) firm white fish fillets (e.g., cod, halibut, or sea bass)

1 cups plain yogurt (full fat)

3 tbs ReaLemon lemon juice

2 tbs olive oil

4 tbs Garlic cloves, minced

1 tbs Fresh ginger, grated

2 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground turmeric

1 tsp mild chili powder or Aleppo pepper

1/2 tsp Ground cinnamon

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Honey

1/2 cups Fresh cilantro, chopped

Skewers & Grill Finish

8 pcs wooden or metal skewers (if wooden, soaked)

2 tbs butter, melted (optional for basting)

4 pcs lemon wedges for serving

1/4 cups extra cilantro leaves for garnish

Accompaniment (optional)

4 servings flatbreads or steamed basmati rice

1 cups yogurt sauce (plain yogurt mixed with a squeeze of lemon, salt and chopped mint)

Method

Marinade

Prepare marinade

In a large bowl combine the plain yogurt, lemon juice, olive oil, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, chili powder, ground cinnamon, salt, black pepper and honey. Whisk until smooth and well blended.

Add cilantro

Stir in the chopped fresh cilantro into the marinade. This adds brightness and herbal aroma to the Fish-Zahlawi.

Marinate fish

Pat the fish fillets dry with paper towels and cut into 2–3 inch (5–7 cm) pieces suitable for skewering. Add the fish pieces to the marinade, gently turning so each piece is well coated. Cover and refrigerate for at least 1 hour and up to 4 hours. Avoid marinating longer than 6 hours to prevent the yogurt/acids from breaking down the fish too much.

Skewers & Grill Finish

Prep skewers and grill

If using wooden skewers, soak them in cold water for 30 minutes before grilling to prevent burning. Preheat your grill to medium-high (about 200–230°C / 400–450°F). Oil the grill grates lightly to prevent sticking.

Assemble skewers

Thread marinated fish pieces onto skewers, leaving a small space between pieces for even heat circulation. Discard excess marinade or reserve a small portion to baste (do not reuse marinade that has touched raw fish unless boiled).

Grill the fish

Place skewers on the hot grill. Cook for 3–4 minutes per side, carefully turning once, until fish is opaque all the way through and flakes easily with a fork. Total cooking time will be about 6–10 minutes depending on thickness. Watch closely to avoid overcooking.

Baste (optional)

During the last minute of cooking, lightly brush the fish with melted butter if desired for a glossy finish and extra richness.

Rest and garnish

Remove skewers from the grill and let rest for 2 minutes. Transfer fish to a platter, squeeze lemon wedges over the top and sprinkle with extra cilantro leaves.

Accompaniment (optional)

Warm flatbreads on the grill for 20–30 seconds per side or fluff steamed basmati rice. Serve the Fish-Zahlawi hot with the yogurt sauce on the side and additional lemon wedges.