After my recent excursion to Israel, I came home wired with creative ideas. I was eager to try every Mediterranean style recipe, first one being this dish. I tested this one out quite a few times, and I think that this might be my best fish recipe yet. This healthful yet delicious recipe is bursting with overwhelming flavor, and I'm so excited to see what you think!
- 2 Bronzino fillet, thinly sliced into bite sized pieces
- 3 tablespoons olive oil
- 4 cloves of garlic, pasted or minced
- 1 red onion, thinly sliced
- 1 bunch of cilantro, stems removed
- 1 bunch flat-parsley, stems removed
- 2 teaspoons sumac
- 1 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- Pinch of cinnamon
- 1 teaspoon salt
- 1 teaspoon pepper
- Optional: Tahini sauce, for serving
- Rinse the fish.
- Combine the olive oil, garlic, onion, ½ cup cilantro, ½ cup parsley, and spices into a large Ziploc bag and seal it.
- Place the fish inside and place it into the fridge. Let the fish marinate for 2 hours or overnight.
- Once the fish is marinated, heat a grill pan and place the fish on top. (No oil needed since the marinade contains it).
- In batches, place about about 10-12 pieces of fish per onto the grill pan. Grill fish skin side up, making sure that it gets evenly cooked, about 8-10 minutes each side.
- Meanwhile, spread tahini over a serving dish.
- Place grilled fish shawarma on top and garnish with remaining parsley and cilantro.