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Pakistani Fish Grill

Serves 4 to 6 Entree seafood, Fish

Pakistani Fish Grill

Pakistani Fish Grill finds its roots in the bustling urban kitchens of Karachi, Lahore, Peshawar, and Islamabad. This dish is a staple at family gatherings, where the joy of sharing a meal is as important as the food itself. In homes across these cities, it's prepared with a confident hand, each cook trusting their own instincts to balance salt and fat, creating a dish that feels both personal and deeply communal.

The taste is a harmonious blend of simplicity and richness, where the freshness of whole fish is elevated by a generous drizzle of olive oil and a bright squeeze of lemon. The herbs provide a fragrant counterpoint, while fine sea salt and black pepper add depth and warmth. This dish is not just eaten; it is relished, each bite a reminder of the vibrant flavors that define Pakistani home cooking.

Ingredients

  • 2whole fish
  • 2 tbspolive oil
  • lemon — sliced
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning the fish thoroughly under cold running water to remove any scales and impurities. Pat the fish dry with paper towels, ensuring no moisture remains on the surface, as this will help achieve a crisp exterior when grilling.
  2. Place the fish on a large plate or tray. Drizzle 2 tablespoons of olive oil over the fish, ensuring it is evenly coated. This oil will help the fish cook evenly and prevent sticking during grilling.
  3. Slice a lemon in half and squeeze the juice over the fish, making sure to coat both sides. The acidity from the lemon will tenderize the fish and add a refreshing flavor.
  4. Sprinkle the fish with fine sea salt and black pepper to taste. Rub the salt and pepper into the fish gently, ensuring an even distribution. This seasoning will enhance the natural flavors of the fish.
  5. Preheat a grill pan over medium-high heat. Once the pan is hot, place the fish on it. Cook the fish until the flesh turns opaque and flakes easily with a fork, which indicates it is cooked through. This should take about 4-5 minutes per side, depending on the thickness of the fish.
  6. As the fish cooks, finely chop your choice of fresh herbs, such as cilantro or parsley. Once the fish is done, remove it from the grill and sprinkle the herbs over the top for a burst of freshness.
  7. Taste a small piece of the fish to check for saltiness. Adjust with more salt if necessary, keeping in mind that the fish should be flavorful but not overly salty.
  8. Serve the grilled fish immediately, garnished with additional lemon wedges on the side for those who prefer an extra citrus kick. This dish is best enjoyed fresh and hot, embodying the communal spirit of Pakistani dining.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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