Entree: Mauritania – Southern Culinary Region – Poisson Grillé (Grilled whole fish marinated in aromatic West African and Maghrebi spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole red snapper or similar, about 2 lb (900 g), cleaned and gutted
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 4 cloves (about 0.42 oz (12 g)) garlic, minced
- 1/3 cup (15 g) fresh cilantro, finely chopped
- 1/4 cup (10 g) fresh parsley, finely chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (2 g) ground coriander
- 1/2 tsp (2 g) cayenne pepper or to taste
- 1 tsp (6 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small red onion, thinly sliced, about 3 oz (85 g)
- 1-2 hot green chiles, sliced (0.353 to 0.705 oz (10–20 g)) optional
- Lemon wedges for serving
- Neutral oil for grill or pan (for brushing)

Show original ingredient measurements

- 1 whole red snapper or similar, about 2 lb (900 g), cleaned and gutted
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 4 cloves (about 12 g) garlic, minced
- 1/3 cup (15 g) fresh cilantro, finely chopped
- 1/4 cup (10 g) fresh parsley, finely chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (2 g) ground coriander
- 1/2 tsp (2 g) cayenne pepper or to taste
- 1 tsp (6 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small red onion, thinly sliced, about 3 oz (85 g)
- 1-2 hot green chiles, sliced (10–20 g) optional
- Lemon wedges for serving
- Neutral oil for grill or pan (for brushing)

Instructions

1. In a bowl combine olive oil, lemon juice, garlic, cilantro, parsley, cumin, paprika, coriander, cayenne, salt, and black pepper to form a loose paste.
2. Score both sides of the fish with 2–3 diagonal cuts; rub the marinade thoroughly into the cavity and scores. Let rest 20–30 minutes at room temperature or refrigerate up to 2 hours.
3. Preheat a grill or grill pan to medium-high and oil the grates or pan to prevent sticking.
4. When hot, place the fish on the grill and cook, covered if possible, 5–7 minutes per side for a 2 lb (900 g) fish, turning carefully once, until skin is charred in spots and flesh flakes easily (internal temperature ~145°F / 63°C).
5. During the last minute, lay thinly sliced onion and chiles on the grill to blister lightly for garnish.
6. Transfer fish to a platter, squeeze fresh lemon over the top, garnish with grilled onion and chiles, and serve immediately with additional lemon wedges and a hot pepper sauce if desired.