Hamour mashwi (grilled grouper)

Instructions

1. Crush the garlic with a pinch of salt and mix it with the lemon juice, olive oil, turmeric, paprika and pepper.
2. Brush the fish slices on both sides with the marinade and leave to rest for 15 minutes in the fridge.
3. Heat the grill or a cast iron pan over high heat and lightly oil the grate.
4. Grill the fish for 4 to 5 minutes per side, until the flesh flakes easily and is opaque in the centre.
5. Sprinkle with chopped coriander and spoon over the cooking juices.
6. Serve straight away with white rice and tahini sauce.