Middle Eastern · Dinner
Grilled Sea Bream with Tahini
Fish Samak Mashwi Platter
Levantine grilled sea bream marinated with sumac, garlic, and lemon, served over warm pita with tahini sauce, charred tomato, and a fresh herb salad.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
548Calories
38gProtein
24gFat
42gCarbs
5gSugar
7gFiber
680mgSodium
68mgChol
Goes well with
AlbarinoAlbarino — A refreshing pairing for this...
local
Lebanese ksara muscat blancLebanese ksara muscat blanc — A refreshi...
international
Instructions
1
Prep
Whisk marinade ingredients: 15ml (1 tbsp) olive oil, 10ml (2 tsp) lemon juice, 4 grated garlic cloves, 1 tsp sumac, 0.5 tsp cumin, 0.25 tsp pepper, 0.5 tsp salt. Pat fish dry, score skin twice diagonally on each fillet, rub marinade over both sides, rest 10 minutes. Whisk tahini sauce with 10ml (2 tsp) lemon juice, remaining 4 garlic cloves minced, 0.5 tsp salt, thin with cold water until it drips slowly off a spoon. Chop parsley, slice red onion thin, toss with 15ml (1 tbsp) oil, remaining lemon juice, 1 tsp sumac, salt to taste.
2
Grill 1
Heat grill pan over medium-high 3 minutes until strong heat radiates above surface. Brush tomato halves with oil and salt, grill cut-side down 4 to 5 minutes until charred and softened. Transfer to plate.
3
Grill 2
Lay both fish fillets skin-side down on grill, cook undisturbed 5 to 6 minutes until skin is crisp and lifts cleanly. Flip carefully, cook 2 to 3 minutes more until flesh flakes when pressed.
4
Toast
Warm oiled pita breads on cooler edge of grill 30 seconds per side until warm and lightly marked.
5
Plate
Lay one pita on each plate, set fish skin-side up on top, drizzle tahini sauce over and around, set charred tomato alongside, scatter herb salad over, finish each with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) sea bream fillet
- 30ml (2 tbsp) extra-virgin olive oil
- 20ml (4 tsp) lemon juice
- 8 garlic cloves
- 2 tsp sumac
- 1 tsp ground cumin
- 0.5 tsp ground black pepper
- 1 tsp fine sea salt
- 60g (2.1 oz) tahini
- 60ml (1/4 cup) cold water
- 2 medium tomatoes
- 40g (small handful) flat-leaf parsley
- 60g (2.1 oz) red onion
- 2 pita breads
- 2 lemon wedges