🐟 Grilled hamour
Grilled hamour is Gulf grouper cooked whole or as thick fillets over charcoal or under a hot grill, seasoned simply with garlic, cumin, lemon and a brush of olive oil. The firm white flesh flakes in large, sweet pieces and picks up a light smoky char. It is served with lemon, salad and rice, and is the lighter way to enjoy the Gulf's favourite fish.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 whole hamour (about 1.2 kg), cleaned and scored, or 800 g thick fillets
- 4 garlic cloves, crushed
- 1½ tsp ground cumin
- Juice of 2 lemons, plus wedges to serve
- 2 tbsp olive oil
- Salt and black pepper
Method
- Mix the garlic, cumin, lemon juice, olive oil, salt and pepper.
- Rub the mixture over the fish and into the cuts; marinate for 20 minutes.
- Grill over medium-hot coals or under a grill, 8–10 minutes per side for a whole fish (4–5 for fillets), until the flesh flakes easily.
- Serve with lemon wedges.
How to make it lighter
- Grilled hamour is already lean; the extras matter most — keep oil to the marinade only.
- Pair with a large salad and a small portion of rice.
- Use lemon and herbs instead of creamy or oily sauces at the table.
History
Hamour is one of the most valued catches of the Arabian Gulf, and grilling fresh fish over coals is a traditional coastal method. Grilled hamour is a staple of seafood restaurants across the UAE, Qatar, Bahrain and Kuwait today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →