Recipe of the Day
Hamour Mahshi - Stuffed Grouper
If grouper is not available, salmon is a good substitute. Serves about 6.
- 1 whole hamour (about 3 pounds), fins and tail clipped then thoroughly washed
- 6 cloves garlic crushed
- 1/2 cup lemon juice
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 onions, thinly sliced
- 1 cup finely chopped fresh coriander
- 3 medium tomatoes, finely chopped
- 2 medium sweet red peppers, finely chopped
- 2 teaspoons ibzar
- 1/8 teaspoons cardamom
- 1 cup olive oil
Rub fish inside and outside with half of the garlic, 2 tablespoons of the lemon juice, and half of the salt and pepper then set aside.
In a bowl, combine onions, chopped coriander, tomatoes, peppers; the remaining garlic, salt and pepper; as well as the ibzar then set aside.
In a blender, blend remaining lemon juice with the oil until fluffy. Pour half of this into the mixture in bowl and stir.
Spoon into a greased baking pan a third of the bowl mixture; stuff the fish with another third of the mixture then place in baking pan. Spoon the remaining mixture over top then pour the remaining lemon /oil mixture. Cover with foil then bake at 180° C (350° F) for 40 minutes. Uncover and remove any vegetable still on top of fish then place under broiler and broil for 5 minutes or until fish begins to brown. Serve with sauce.