Aqaba Grilled Fish
Sea-bream fillets with chili paste, cooked in a home grill pan; not a rice sayadiyah.
Preparation: 20 min · Cooking: 24 min · Total: 1 hr 4 min · 2 servings
Ingredients
- 2 tbsp Fresh lemon juice
- Peeled garlic cloves — 2
- 2 tbsp Olive oil, 4 tsp marinade plus 2 tsp pan brushing
- 500 g Raw sea-bream fillets
- 2 tbsp Ready-to-use hot red chili paste
- 0.5 tsp Ground cumin
- Salt, to taste
Instructions
Use fillets and reserve pan oil
The two-serving base uses 500 g raw sea-bream fillets; keep the fillet preparation state at every scale. Of 2 tbsp oil (6 tsp), reserve 2 tsp for brushing the pan and 4 tsp for marinade. Whole fish cannot replace fillets without yield adjustment. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
The two-serving base uses 500 g raw sea-bream fillets; keep the fillet preparation state at every scale. Of 2 tbsp oil (6 tsp), reserve 2 tsp for brushing the pan and 4 tsp for marinade. Whole fish cannot replace fillets without yield adjustment.
Mix the marinade
Crush 2 garlic cloves and mix with 2 tbsp chili paste, 0.5 tsp cumin, 2 tbsp lemon juice and the 4 tsp marinade oil. Add salt only if needed after considering the paste.
Crush 2 garlic cloves and mix with 2 tbsp chili paste, 0.5 tsp cumin, 2 tbsp lemon juice and the 4 tsp marinade oil. Add salt only if needed after considering the paste.
Marinate chilled
Coat fillets in the marinade, cover and refrigerate 15 minutes at 4°C or colder. Keep raw fish tools separate and do not splash raw juices over ready-to-eat food.
Coat fillets in the marinade, cover and refrigerate 15 minutes at 4°C or colder. Keep raw fish tools separate and do not splash raw juices over ready-to-eat food.
Marinate chilled: 900 seconds
Heat the grill pan
Heat a suitable ribbed grill pan over medium-high heat and lightly brush with the reserved measured 2 tsp oil. Cook uncrowded fillets in batches; never use charcoal appliances indoors.
Heat a suitable ribbed grill pan over medium-high heat and lightly brush with the reserved measured 2 tsp oil. Cook uncrowded fillets in batches; never use charcoal appliances indoors.
Cook the first side
Place fillets in the pan and check from 5 minutes before turning carefully with a fish spatula. Do not add more unmeasured brushing oil.
Place fillets in the pan and check from 5 minutes before turning carefully with a fish spatula. Do not add more unmeasured brushing oil.
Cook the first side: 300 seconds
Turn and check the centre
Cook the second side from 4 minutes and continue according to thickness until 63°C at the thickest centre. Flesh should be opaque and flake easily; a browned exterior alone is insufficient.
Cook the second side from 4 minutes and continue according to thickness until 63°C at the thickest centre. Flesh should be opaque and flake easily; a browned exterior alone is insufficient.
Turn and check the centre: 240 seconds
Serve with clean utensils
Transfer cooked fillets using clean tools and discard raw-contact marinade. One serving uses 250 g fish; four servings 1 kg; eight servings 2 kg, with proportionally scaled seasoning and divided oil.
Transfer cooked fillets using clean tools and discard raw-contact marinade. One serving uses 250 g fish; four servings 1 kg; eight servings 2 kg, with proportionally scaled seasoning and divided oil.
Chill leftovers promptly
Refrigerate shallow portions at 4°C or colder within 2 hours, or 1 hour above 32°C. Use within 2 days and reheat once to 74°C throughout.
Refrigerate shallow portions at 4°C or colder within 2 hours, or 1 hour above 32°C. Use within 2 days and reheat once to 74°C throughout.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredients, states and measured allowances; no unmeasured substitution is approved for this master.
Storage
Refrigerate covered at 4°C or colder and use within 2 days, never beyond earlier ingredient use-by limits. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; surface warmth alone is insufficient.
About this recipe
Sea-bream fillets with chili paste, cooked in a home grill pan; not a rice sayadiyah.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.