Homemade grilled fish on charcoal — better than restaurants

1 kg clean fish, gutted (opened from the belly)

2 tablespoons olive oil

2 garlic cloves, crushed

1 small onion, finely chopped

1/4 cup lemon juice

1 teaspoon tomato paste

A few sprigs parsley and cilantro, chopped

A few sprigs fresh thyme, chopped (optional)

1 teaspoon grated ginger

1 tablespoon lemon zest, grated

1 teaspoon fish spice or cumin + paprika + black pepper + seven-spice blend

Salt

Wash the fish with water, then rub it with lemon and salt to remove any fishy smell; wash again and drain.
Make several slits with a knife on both sides of the fish so they cook more easily.
Mix the marinade ingredients well and distribute it inside the fish, over the top, and into the slits.
Light the charcoal and let it get fully hot.
Place the fish on the grilling rack over the charcoal and grill on both sides until cooked through.

This grilled fish on charcoal with a wonderful marinade is from a friend and chef on the "Shu Tabkhin Al-Youm" website.

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Grilled Fish on Charcoal

Prep checklist