Entree: Djibouti – Northern Culinary Region – Djiboutian Grilled Fish (Whole marinated coastal fish grilled over charcoal with warm East African spice flavors)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole red snapper, approx. 1.25 lb (570 g) each
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) fresh lemon juice (from about 1 lemon)
- 4 cloves garlic, minced (approx. 0.42 oz (12 g))
- 1 tbsp (15 ml) berbere or xawaash spice blend
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground turmeric
- 1/2 tsp (2.5 ml) crushed red pepper flakes
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 scallions, thinly sliced
- 1 tbsp (15 ml) honey or brown sugar
- 4 wooden skewers or 1 grill basket if using smaller fish (soaked if wooden)
- Lemon wedges for serving

Show original ingredient measurements

- 2 whole red snapper, approx. 1.25 lb (570 g) each
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) fresh lemon juice (from about 1 lemon)
- 4 cloves garlic, minced (approx. 12 g)
- 1 tbsp (15 ml) berbere or xawaash spice blend
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground turmeric
- 1/2 tsp (2.5 ml) crushed red pepper flakes
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 scallions, thinly sliced
- 1 tbsp (15 ml) honey or brown sugar
- 4 wooden skewers or 1 grill basket if using smaller fish (soaked if wooden)
- Lemon wedges for serving

Instructions

1. Rinse and pat the fish dry; make 3 shallow diagonal cuts in each side. In a bowl, whisk olive oil, lemon juice, garlic, berbere or xawaash, cumin, coriander, turmeric, red pepper flakes, honey, salt, and pepper. Rub the marinade all over and inside the cavity of each fish, then let rest refrigerated for 30–60 minutes. Meanwhile heat a charcoal or gas grill to medium-high (about 425–450°F / 220–230°C) and oil the grates.
2. Thread fish onto skewers or place in a well-oiled grill basket. Grill over direct heat 6–8 minutes per side, basting once with any leftover marinade, until skin is charred in places and flesh flakes easily (internal temperature ~145°F / 63°C). Transfer to a platter, scatter cilantro and scallions on top, serve with lemon wedges.