Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly clean and pat dry 1.5 kilograms of whole snapper, making several diagonal slashes on both sides of the fish.

2. 2

   In a small bowl, combine 2 tablespoons of harissa paste, 4 tablespoons of fresh lemon juice, 3 tablespoons of extra virgin olive oil, 4 minced cloves of garlic, 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper to form the marinade.

3. 3

   Rub the prepared harissa marinade all over the fish, ensuring it gets into the slashes and the cavity, then let it marinate for at least 30 minutes at room temperature.

4. 4

   Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

5. 5

   Place the marinated fish directly on the hot grill and cook for 10-12 minutes per side, or until the fish is flaky and cooked through.

6. 6

   While the fish is grilling, combine 1 thinly sliced medium red onion with 1 tablespoon of ground sumac and 0.25 cup of chopped fresh parsley in a bowl, gently tossing to create a vibrant garnish.

7. 7

   Carefully transfer the grilled harissa-marinated snapper to a serving platter and generously top with the sumac-onion garnish before serving immediately.