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1
Mix the Emirati Spice Rub
5 Mins
No heat — room temperature, about 20°C (68°F)
Put the ground cumin, ground coriander, turmeric, dried black lime powder, chilli flakes and black pepper in a small bowl with the crushed garlic, 45 ml of the lemon juice and 30 ml of the olive oil. Stir to a thick, dark-gold paste that smells warm, sour and faintly smoky.
Taste a fingertip of the paste: it should be salty, sour and warm, not bitter. If the black lime dominates, add a little more lemon juice.
Done when: A thick, even paste with no dry pockets of spice.
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2
Rub and Marinate the Hammour Fillets
20 Mins
Rest in the fridge at 4°C (39°F)
Lay the hammour fillets in a shallow dish, sprinkle 4 g of the salt over them, then rub the spice paste over every side, working it into the flesh with your fingers. Cover and leave in the fridge for 20 minutes so the spices sink in. Take the fish out 5 minutes before grilling so it is not fridge-cold on the grill.
Do not marinate for longer than 30 minutes — the lemon juice will start to firm and whiten the surface of the fish, as in ceviche.
Done when: Fillets evenly coated in a golden-red rub, smelling of cumin, garlic and black lime.
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3
Boil the Potatoes
20 Mins
Boiling water at 100°C (212°F), then low heat
While the fish marinates, put the potato chunks in a pan, cover with cold salted water and bring to the boil. Simmer for 18 to 20 minutes until a knife slides through a chunk with no resistance, then drain well and toss with half of the chopped coriander and a drizzle of the remaining olive oil.
Starting the potatoes in cold water cooks them evenly from the outside in; dropping them into boiling water leaves the middles hard.
Done when: Potato chunks fall apart when pressed with a fork, with the skins split at the edges.
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4
Toss the Tomato and Leaf Salad
5 Mins
No heat — room temperature, about 20°C (68°F)
Toss the torn lettuce, halved cherry tomatoes, cucumber half-moons and red onion rings in a wide bowl with the remaining 15 ml of lemon juice, the remaining olive oil and a pinch of the salt. Scatter the rest of the chopped coriander over the top and set aside — dress it now so the leaves stay crisp, and serve it within the hour.
Keep the salad undressed until the fish is nearly done if you are running late; dressed leaves wilt fast in a warm kitchen.
Done when: Bright, glossy salad with every leaf lightly coated in dressing.
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5
Grill the Hammour Fillets
10 Mins
Grill or barbecue at medium-high heat, about 200°C (400°F)
Brush the grill bars with a little oil and heat until very hot. Lay the fillets on the grill and cook for 4 to 5 minutes per side, turning once with a wide fish slice, until the flesh is opaque, flakes easily and the thickest part reaches 63°C (145°F) inside. Rest the fish for 3 minutes before serving so the juices settle.
Do not move the fillets for the first 3 minutes — hammour releases from the grill on its own once a crust has formed, and moving it early tears the flesh.
Done when: Opaque white flesh that flakes in clean layers, with dark grill marks and lightly charred spice rub at the edges.
auto_awesome Finishing Touches & Plating
Rest the grilled fillets for 3 minutes, then plate each one over the tomato and leaf salad with herb potatoes on the side and a lemon wedge for squeezing, as in the photo. Serve at once, while the fish is still smoky from the grill and the potatoes are hot.
United Arab Emirates
2h 5m
France
Vietnam