A whole fish (carp or mullet) opened along the back like a book, rubbed with oil, lemon and spices (turmeric, paprika, cumin) and grilled over coals, sometimes on one side and sometimes on both.
Lay the fish on the grate, the skin side facing the coals, and grill 20–25 minutes.
Charcoal grill
5
Turn carefully and grill another 15–20 minutes.
Charcoal grill
6
Serve.
248calories
22 gprotein
0 gcarbs
17 gfat
● protein 37%● carbs 0%● fat 63%
Per serving (135 g), of 4 servings
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⚖ About the ingredients
Carp: measured in pieces: one ≈ 500 g · 127 kcal per 100 g · More about Carp →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (2)
Bowl· Also works: Pot (None)
Charcoal grill· 💡 Workaround, changes the dish: Gas grill (No smoky flavor) · Grill pan (Indoors, no smoke) · Broiler (Broiler)
By the steps, as the recipe is built now: another version or addition can change the list.
⚙️ What you can change
Possible additions: Coarse salt on the fish first (time) (half an hour) · Coarse salt · garlic · Lemon juice · Lemons: juice of one, the rest for serving · Grated tomatoes · Tomato paste · Turmeric · Cumin · Paprika · black pepper · salt · Resting in the fridge with the seasoning (1 hour) · Grilled on one side, at a distance from the coals (cm) (30) · Cue for the first side (it is well charred) · Cue for the second side (the meat is white and comes away easily) · Cilantro for serving · Lemon slices for serving · Tomato slices for serving · Onion rings for serving · Amba · Serving (alongside rice)
