📝 About This Recipe
Transport yourself to the sun-drenched shores of Beirut with this authentic Loup de Mer, a Mediterranean sea bass prized for its delicate, flaky white flesh. This dish celebrates the Lebanese tradition of 'Samak Mashwi,' where the fish is infused with a vibrant rub of cumin, coriander, and Aleppo pepper before being grilled to smoky perfection. Served with a silky, nutty tahini tarator sauce, it is a masterclass in balancing earthy spices with bright, citrusy acidity.
🥗 Ingredients
The Fish
- 2 pieces Whole Sea Bass (Loup de Mer) (approx. 600-800g each, cleaned and scaled with heads left on)
- 3 tablespoons Olive Oil (extra virgin)
- 1 Lemon (thinly sliced into rounds)
The Spice Rub
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Aleppo Pepper (or red chili flakes for a gentle heat)
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt (to taste)
Tarator Sauce
- 1/2 cup Tahini (high-quality Lebanese tahini)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 clove Garlic (crushed with a pinch of salt)
- 3-4 tablespoons Warm Water (to reach desired consistency)
Garnish & Serving
- 1/4 cup Fresh Parsley (flat-leaf, roughly chopped)
- 2 tablespoons Toasted Pine Nuts (golden brown)
- 1 teaspoon Sumac (for a final tangy dusting)
👨🍳 Instructions
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1
Rinse the sea bass under cold water and pat extremely dry with paper towels, both inside and out. Moisture is the enemy of crispy skin.
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2
Using a sharp knife, make 3 or 4 diagonal shallow slashes across the skin on both sides of each fish. This allows the marinade to penetrate and prevents the skin from curling.
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3
In a small bowl, whisk together the olive oil, minced garlic, cumin, coriander, Aleppo pepper, paprika, and salt to create a thick spice paste.
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4
Rub the spice paste generously all over the fish, ensuring you get it into the slashes and inside the cavity. Place 2-3 lemon slices inside each fish cavity.
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5
Let the fish marinate at room temperature for 15-20 minutes while you prepare your grill and sauce.
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6
Make the Tarator: In a medium bowl, whisk the tahini and crushed garlic. Slowly add lemon juice while whisking; the mixture will seize and thicken. Gradually add warm water one tablespoon at a time until the sauce is smooth and pourable, like heavy cream.
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7
Preheat your grill to medium-high heat (about 400°F/200°C). Clean the grates thoroughly and oil them well using a folded paper towel dipped in vegetable oil.
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8
Place the fish on the grill. Cook undisturbed for 6-8 minutes. You will know it is ready to flip when the skin is charred and releases easily from the grates.
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9
Carefully flip the fish using a wide spatula. Grill for another 5-7 minutes until the internal temperature reaches 145°F (63°C) and the flesh is opaque and flakes easily with a fork.
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10
Remove the fish from the grill and transfer to a serving platter. Let it rest for 3-5 minutes to allow the juices to redistribute.
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11
Drizzle a few tablespoons of the Tarator sauce over the center of the fish, leaving the crispy head and tail exposed for presentation.
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12
Garnish with a heavy sprinkle of fresh parsley, toasted pine nuts, and a dusting of sumac. Serve the remaining Tarator sauce on the side.
💡 Chef's Tips
Always use a fish basket if you are worried about the fish sticking to the grill; it makes flipping effortless. If you cannot find Loup de Mer, Branzino or Red Snapper are excellent substitutes with similar textures. Don't over-process the Tarator sauce; whisking by hand yields a much silkier texture than a food processor which can make it bitter. Ensure your grill is screaming hot before the fish touches it; this creates the immediate sear necessary for a non-stick experience. Leave the scales on if you prefer a 'salt-crust' style protection, but for this Lebanese version, scaled skin is best so you can eat the crispy, spiced exterior.
🍽️ Serving Suggestions
Serve alongside a bowl of classic Lebanese Vermicelli Rice to soak up the extra Tarator sauce. A crisp Fattoush salad with plenty of pomegranate molasses provides the perfect acidic crunch to cut through the rich tahini. Pair with a chilled glass of Lebanese white wine, such as a Ksara Blanc de Blancs or a dry Arak on ice. Offer extra charred lemon halves on the side for guests to squeeze over the fish at the table. Add a side of 'Batata Harra' (spicy roasted potatoes) for a complete Lebanese seafood feast.