Dish📝 About This Recipe
Transport your senses to the sun-drenched coast of Byblos with this majestic Mashawi el Samak, a celebratory feast of charcoal-grilled treasures from the sea. This platter features a symphony of textures—from succulent jumbo prawns to flaky sea bream—all unified by a vibrant 'Taratoor' tahini sauce and a zesty garlic-coriander 'Chili-Limon' marinade. It is a masterclass in Lebanese hospitality, balancing the smoky char of the grill with the bright, herbaceous notes of the Mediterranean.
🥗 Ingredients
The Seafood Selection
- 2 pieces Whole Sea Bream or Sea Bass (approx. 600g each, cleaned and scaled)
- 12 pieces Jumbo Tiger Prawns (shell-on, deveined)
- 500 grams Calamari Tubes (cleaned and sliced into thick rings)
The Samak Marinade (Zesty Garlic-Herb)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 8 cloves Garlic (crushed into a paste)
- 1 bunch Fresh Cilantro (finely chopped)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Aleppo Pepper or Paprika (for a mild heat)
- to taste Sea Salt
Taratoor (Tahini Dipping Sauce)
- 1/2 cup Tahini Paste (well-stirred)
- 3 tablespoons Lemon Juice (fresh)
- 1 clove Garlic (minced)
- 1/4 cup Water (ice cold, to thin)
👨🍳 Instructions
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1
Prepare the fish by making 3-4 deep diagonal slashes on both sides of the sea bream; this allows the marinade to penetrate and ensures even cooking.
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2
In a medium bowl, whisk together the olive oil, crushed garlic, chopped cilantro, lemon juice, cumin, Aleppo pepper, and salt to create the Samak marinade.
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3
Generously coat the whole fish, prawns, and calamari with the marinade, ensuring the cavities of the fish are well-seasoned. Let them marinate in the refrigerator for 30 minutes.
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4
While the seafood marinates, prepare the Taratoor sauce by whisking tahini, lemon juice, and garlic in a bowl. Slowly drizzle in cold water until the sauce reaches a creamy, pourable consistency.
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5
Preheat your grill (charcoal is preferred for authenticity) to medium-high heat. Lightly oil the grates to prevent sticking.
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6
Place the whole sea bream on the hottest part of the grill. Cook for about 6-8 minutes per side. The skin should be charred and crispy, and the flesh should be opaque and flake easily.
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7
Add the jumbo prawns to the grill. Cook for 2-3 minutes per side until the shells turn a vibrant pink and the meat is firm.
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8
Place the calamari rings on the grill last, as they cook very quickly. Grill for only 1-2 minutes per side until they turn opaque and get slight char marks; do not overcook or they will become rubbery.
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9
As the seafood comes off the grill, give everything an extra squeeze of fresh lemon juice and a light sprinkle of sea salt.
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10
Arrange the whole fish in the center of a large communal platter, surrounding it with the prawns and calamari.
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11
Garnish the platter with fresh parsley sprigs, lemon wedges, and toasted pine nuts for a touch of crunch.
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12
Serve immediately while the seafood is steaming hot, with the Taratoor sauce on the side for dipping.
💡 Chef's Tips
Always use the freshest seafood available; the eyes of the fish should be clear and the smell should be like the ocean, not 'fishy'. If using a charcoal grill, wait until the coals are covered in grey ash before cooking to ensure a steady, even heat. To prevent the fish skin from sticking, ensure the grill is very hot and the fish is patted dry before applying the oil-based marinade. For an extra layer of flavor, toss a few sprigs of dried rosemary or thyme onto the coals while grilling. If you don't have Aleppo pepper, a mix of three parts sweet paprika and one part cayenne pepper is an excellent substitute.
🍽️ Serving Suggestions
Serve with a side of 'Sayadieh' (Lebanese spiced fisherman's rice) for a hearty meal. A fresh Fattoush salad with crispy pita chips provides a wonderful acidic crunch to balance the grilled flavors. Accompany with a bowl of 'Batata Harra' (spicy Lebanese potatoes) for the ultimate feast. Pair with a chilled glass of Lebanese Arak diluted with water and ice, or a crisp Sauvignon Blanc. Provide plenty of warm, pillowy pita bread to scoop up the Taratoor and stray bits of succulent seafood.