Try this Mediterranean grilled fish recipe from Turkey soon! It’s so good.
You are in for a treat with this Mediterranean grilled fish recipe! This dish involves grilling fish with vegetables, herbs, lemon juice, spices and olive oil. If you have a fish basket, you should use it but if not, you can still cook this Mediterranean grilled fish over indirect heat in the barbecue for a smoky flavour. The result is a flavourful, tender, and moist fish that absorbs the aromas and flavours of the ingredients it’s cooked with.
About this Mediterranean grilled fish recipe.
This is a typical way to grill fish in Turkey though you will find similar recipes in other parts of the Med. This Mediterranean grilled fish calls for ingredients that are popular in Turkish cuisine such as aleppo chilli flakes and red pepper paste. You could leave those out and it might just remind you of a delicious fish dish you enjoyed anywhere around the Mediterranean.
The key to success with this one is ensuring you use the freshest ingredients you can get your hands on. It’s an easy recipe especially if have a fish basket but there are other ways to grill the fish which I explain below.
Turkish grilled fish is often prepared for family gatherings or special occasions, where the dish can be easily shared at the table. It’s a healthy and easy way to enjoy fish in Turkish cuisine.
Which fish should you use?
Popular choices that are common in Turkey are levrek (sea bass), çipura (sea bream), lüfer (bluefish), and kalkan (turbot). These fish have firm, white flesh that holds up well to baking.
As with most Turkish seafood dishes, freshness is essential. You should look for the freshest fish you can get your hands on. I order mine from my local fishmonger.
How do you know if fish is fresh?
To purchase the freshest fish for this Mediterranean grilled fish recipe, start by choosing a reputable fishmonger or market known for high-quality seafood. Visit your fishmonger or market early in the morning, as that’s when the freshest catch is typically available.
When selecting whole fish, look for clear, bright eyes that are slightly bulging—dull or sunken eyes are a sign of age. The skin should be shiny and metallic, with tightly adhering scales. Fresh fish has a firm texture; the flesh should bounce back when pressed gently.
Check the gills, which should be bright red or pink and free of slime. The fish should have a clean, briny smell, reminiscent of the sea; a strong, fishy odour indicates spoilage. For fillets, choose pieces that are moist, translucent, and free of discolouration or drying at the edges.
Ask the fishmonger about the catch date and origin to ensure you’re buying locally sourced, in-season fish, which is likely fresher. If purchasing packaged fish, check the sell-by date and ensure the packaging is airtight with no signs of freezer burn. By paying attention to these details, you can ensure you’re getting the freshest fish for your meals.
How do you prepare this Mediterranean grilled fish?
You could just ask your fishmonger to do it for you which is of course the easy option. Ask for your fish to be cleaned, scaled and gutted. When making Turkish grilled fish, the fish is usually left whole and cut through the centre but it could also be filleted if you prefer.
You will see from the photos below. that my fish was butterflied from the back spine downwards including cutting through the head. In other parts of the world, this cut is often referred to as canoeing but the heat is left intact, making the fish look like a canoe.
I like to have my fish butterflied right through the head, leaving the part of the underside of the fish below the gut intact. This is a popular way to butterfly fish all over the Mediterranean.
How do you prepare the marinade?
You could place all of the ingredients in a food processor and pulse it into a paste. You can do this job with a sharp knife which is how I prefer to do it.
The marinade is simple but that’s really all you need when your using it on fresh fish.
A note about the fish.
I use sea bream for this recipe but you could use any similar fish. I had my fishmonger not only butterfly but remove the bones which made eating the cooked fish much easier.
Does this sound difficult? Go ahead and ask for fish fillets. You can cook them in the same way.
How do you cook the fish?
That’s the easiest part. You just need to place your fish in a fish basket. Before doing this, I use a knife to scrape any excess moisture from the skin. This will result in much crispier skin.
Rub the marinade all over the flesh and place it securely in your fish basket. Grill over a medium heat fire, skin side down for the first few minutes. Then flip it over to cook the flesh. Continue flipping and cooking until the skin is crispy and the flesh is white and flaky. If at all opaque in appearance, keep cooking.
How do you serve this Mediterranean grilled fish?
You don’t need to get fancy with this one! I tend to serve it just as I cooked it. Place the fish flesh side up on a serving platter.
You could also serve this Mediterranean grilled fish with a selection of tasty Turkish sides.
How long can you store leftovers in the fridge?
This Mediterranean grilled fish is best on the day you make it! If you do happen to have leftovers, you can wrap them tightly or place them in an air-tight container and store in your fridge for up to 3 days.
To reheat, place in your microwave, air fryer or in a pan and gently heat until hot.
Step by step photographs.
Get your ingredients together and ready to get to work.
Start by finely chopping the onion and garlic.
Add the fresh herbs, salt, olive oil and the pepper paste. Continue chopping.
You want to keep chopping until you have a thick paste.
Apply the paste/marinade to the flesh of the fish. You can let it all marinate like this in the fridge for an hour or go straight to cooking.
Secure the fish in a fish basket like this.
Grill the fish skin side down for a few minutes and then flip over for a couple of minutes. Continue until the fish is cooked through.
The skin will char nicely over the coals as will the marinade on the other side.
Once cooked, transfer the fish to a serving board to serve.
Mediterranean Grilled Fish
Ingredients
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 small bunch flat leaf parsley
- 1 tsp fresh thyme
- 1 tsp aleppo chilli powder or pul bibler
- 1 tbsp red pepper paste
- 1 tsp flaky salt
- 1 tsp coarsely ground black pepper
- 4 tbsp olive oil
- 500g sea bream
Instructions
- Finely chop the onion and then add the garlic, thyme and parsley, Using a sharp knife, finely chop some more until it is almost a paste. You could do this in a food processor if you like but keep it slightly chunky.
- Pour it all into a bowl and add the chilli powder, red bell pepper paste, olive oil, salt and pepper and mix it all well with your hand. This needs to be a paste that you can easily apply with your hands to the fish.
- Lay the fish on a clean work surface with the skin side down. Rub the marinade all over the flesh ensuring it is completely covered.
- Then secure your fish in fish baskets. Build a direct heat fire in your barbecue. When it is uncomfortably hot to hold your hand two inches above the cooking surface for longer than 2 seconds, your coals are ready.
- Grill skin side down for a few minutes or until you can see the meat cooking upwards. Flip it over to cook the flesh side for one to two minutes and then keep cooking and flipping for 5 to 10 minutes or until the fish is cooked through.
- Serve immediately with with lemon wedges and your favourite sides.
Notes
Alternative Cooking Methods
Oven
Preheat your oven to 230°/450F. Grease a metal rack lightly with oil and place the fish skin side down on top. Place on the centre rack of your oven and cook for about 35 minutes but check it often to ensure you don't overcook it. You'll know the fish is ready when it becomes flaky and is white, not opaque when you slice into it.
BBQ
Build an indirect fire in your BBQ and preheat to 230°/450F. Place the fish skin side down on top and close the lid to cook for about 35 minutes but check it often to ensure you don't overcook it. You'll know the fish is ready when it becomes flaky and is white, not opaque when you slice into it.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 566Total Fat: 30gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 215mgSodium: 1464mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 64g