Garfish grilled with thyme, lime and sumac

Garfish grilled with thyme, lime and sumac

By
From
Arabesque
Serves
4
Photographer
William Meppem

Ingredients

Quantity Ingredient
2 limes, finely zested
1 tablespoon fresh thyme leaves, chopped
8 garfish, cleaned and filleted into butterflies, so that the two halves remain attached to each other
salt and pepper
60g olive oil
1 teaspoon sumac

Method

  1. Dry the lime zest overnight, or for about 1/2 hour in a very low oven.
  2. Mix the lime zest with the thyme leaves and sumac.
  3. Open out the garfish and fold them in half widthways, to form a fattish rectangle. Sprinkle with salt and pepper and a little of the lime–thyme–sumac mixture. Heat the olive oil and cook the garfish, head end down, until nicely coloured. This will take about a minute on high heat. Turn the fish over and sprinkle with more of the spice mix. Cook for another minute and then remove from the pan.
  4. Serve straight away with baba ghanoush and parsley salad.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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