Hamsa Fish Marinade

By: The Local Palate
Hamsa herby Fish Marinade being pressed into a fish fillet

Chef Yotam Dolev of Hamsa in Houston turns to this versatile fish marinade to prepare fish before grilling and use as a dipping sauce for fried fish. For a marinade, blend until it creates a loose paste, and resist the urge to rinse it off before placing the fish on the grill. For use as a dipping sauce, he recommends ramping up the amount of garlic and leaving the end product a little chunky.

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Makes 3-4 Cups

  • 2 bunches cilantro
  • 2 bunches parsley
  • 6 garlic cloves
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon salt
  • Whole branzino or other sturdy fish, skin on, head removed
  • 3-4 lemon slices
  1. In a food processor, combine cilantro, parsley, garlic, olive oil, lemon juice, and salt and puree until it forms a loose paste. Spread marinade over entire surface of fish and refrigerate for 2 to 4 hours.
  2. Heat grill to medium and oil grill grates. Stuff fish cavity with lemon slices. Grill whole fish, covered, about 6 to 8 minutes per side, depending on size of fish. Remove from grill and serve at once.
  • Recipe By
    Yotam Dolev of Hamsa in Houston
  • Contributing City

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