Introduction
Fish Zurbian, a classic dish from the Arabian Gulf, takes on a unique and flavorful twist in this recipe by incorporating the smoky flavors of the grill. This delightful dish features succulent grilled fish served on a bed of fragrant rice, cooked in a tangy tomato-based sauce with an array of aromatic spices. Grilling the fish adds a delicious charred element that enhances the overall taste. Join us as we explore the art of making Grilled Fish Zurbian, capturing the essence of Gulf cuisine with its enticing flavors and delightful presentation.
Preparation Time
30 minutes Marinating Time: 1-2 hours Grilling Time: 20-25 minutes Total Time: 2.5-3 hours (including marinating and grilling) Serves: 4-6
Ingredients
For the Grilled Fish
- 2 pounds (900g) whole fish (such as red snapper, sea bass, or pomfret), cleaned and scaled
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
For the Rice
- 2 cups basmati rice, rinsed and drained
- 4 cups water or fish stock
- 2 tablespoons ghee or clarified butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- Salt to taste
For Garnish
- Fresh cilantro or parsley, chopped
- Lemon wedges
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric, salt, and black pepper. Mix well to create a marinade.
- Score both sides of the fish diagonally with shallow cuts. This helps the marinade to penetrate the flesh and ensures even cooking.
- Place the fish in a shallow dish and pour the marinade over it. Rub the marinade onto both sides of the fish, ensuring it is evenly coated. Let it marinate in the refrigerator for 1-2 hours, allowing the flavors to infuse.
- While the fish is marinating, prepare the rice. In a large pot, melt the ghee or clarified butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes golden and fragrant.
- Add the diced tomatoes to the pot and cook until they soften.
- Stir in the tomato paste, ground cumin, ground coriander, ground cinnamon, ground cardamom, and salt. Mix well to combine the spices with the tomato mixture.
- Add the rinsed and drained basmati rice to the pot and stir to coat the grains with the spiced tomato mixture.
- Pour in the water or fish stock, bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Brush the grill grates with oil to prevent sticking. Place the marinated fish on the preheated grill and cook for 10-12 minutes per side, or until the fish is cooked through and has a nice charred appearance. Cooking time will vary depending on the thickness of the fish.
- Once the fish is cooked, carefully remove it from the grill and transfer it to a serving platter.
- Fluff the cooked rice with a fork and transfer it to a separate serving dish.
- To serve, place the grilled fish on a bed of aromatic rice. Garnish with chopped cilantro or parsley and serve with lemon wedges on the side.
- Enjoy the flavorful and smoky Grilled Fish Zurbian, savoring the delightful combination of grilled fish and fragrant spiced rice.
Conclusion
Grilled Fish Zurbian offers a unique twist on the classic Arabian Gulf dish, infusing it with the smoky flavors of the grill. The combination of tender and perfectly grilled fish with aromatic spiced rice creates a harmonious blend of flavors and textures. Whether shared at a festive gathering or enjoyed as a special meal, this Grilled Fish Zurbian will impress your guests and transport them to the captivating flavors of the Arabian Gulf.