2 Serves
86 Mins
Clean the whole fish thoroughly, pat it dry with paper towels, and score the skin lightly with a sharp knife.
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IndianVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
278 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
65 mg / 4,700 mgSodium
11 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
In a mixing bowl, combine harissa, cumin, coriander, olive oil, and salt and pepper to create a marinade.
Rub the marinade generously over the fish and inside the cavity, letting it sit for at least 10 minutes.
Preheat your grill or oven and cook the fish on a grill pan or baking sheet for approximately 30 minutes per side until the flesh is opaque and flakes easily.
10
g35
g9
g
Serbian
Congolese