Mediterranean Seafood Trio (Printable Version)
Three Mediterranean seafood specialties featuring grilled sea bass, crispy fried shrimp with sesame fillets, and shellfish stew.
# What You'll Need:
→ Grilled Whole Fish
01 -
1 whole fish (sea bass or bouri, cleaned and descaled)
02 -
2 tablespoons olive oil
03 -
1 tablespoon lemon juice
04 -
1 teaspoon cumin
05 -
1 teaspoon coriander
06 -
4 garlic cloves, minced
07 -
Fresh parsley, chopped, for garnish
08 -
Tomato slices, for garnish
09 -
Salt and pepper to taste
→ Fried Seafood
10 -
500g jumbo shrimp, cleaned with tails on
11 -
500g white fish fillets (red mullet or similar)
12 -
200g all-purpose flour
13 -
2 eggs, beaten
14 -
100g sesame seeds
15 -
1 teaspoon salt
16 -
1 teaspoon black pepper
17 -
1 teaspoon paprika
18 -
Vegetable oil for deep frying
19 -
Lemon wedges for serving
→ Seafood Molokhia-Style Stew
20 -
500g crab claws, calamari, or shrimp
21 -
6 garlic cloves, minced
22 -
2 tablespoons ground coriander
23 -
1 teaspoon chili flakes
24 -
1 large onion, finely diced
25 -
3 tomatoes, chopped
26 -
500ml seafood stock
27 -
2 tablespoons lemon juice
28 -
Salt and pepper to taste
# Steps To Follow:
01 -
Score the fish on both sides with diagonal cuts. In a bowl, mix olive oil, lemon juice, minced garlic, cumin, coriander, salt, and pepper. Rub this marinade thoroughly over the fish, including inside the cavity and into the score marks. Allow to marinate for 30 minutes at room temperature.
02 -
Preheat a grill or grill pan to medium-high heat. Place the marinated fish on the grill and cook for 6-8 minutes per side, until the flesh is opaque and flakes easily with a fork. Transfer to a serving platter and garnish with chopped parsley and tomato slices.
03 -
Season the shrimp and fish fillets with salt, pepper, and paprika. Set up three shallow dishes: one with flour, one with beaten eggs, and one with sesame seeds.
04 -
Dredge each piece of fish in flour, then dip in egg wash, and finally coat with sesame seeds, pressing gently to adhere. For shrimp, coat in seasoned flour only. Heat oil in a deep pan to 180°C. Fry the fish and shrimp in batches until golden brown and crispy, about 3-4 minutes. Transfer to paper towels to drain excess oil.
05 -
In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté minced garlic and ground coriander for 1 minute until fragrant. Add chili flakes and diced onion, cooking until translucent, about 5 minutes.
06 -
Add chopped tomatoes to the pot and cook until softened, about 5 minutes. Add the seafood and pour in the stock. Bring to a gentle simmer and cook until the seafood is completely cooked through, about 8-10 minutes for crab and 4-5 minutes for shrimp or calamari. Finish with fresh lemon juice and adjust seasoning with salt and pepper.
# Notes and Tips:
01 -
For best results, use the freshest seafood available from your local market.
02 -
The whole fish can also be baked in an oven at 200°C for 20-25 minutes if grilling is not an option.
03 -
The Molokhia-style stew is traditionally served with steamed rice.