Grilled Whole Fish with Yellow Pepper Vinaigrette, Charred Scallions and Egyptian Rice

This recipe was originally published in the award-winning cookbook Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud (Appetite by Random House, 2021).

You can purchase Eat, Habibi, Eat! here

Ingredients:

• 2 sea bream or sea bass fish, about 1 lb each, cleaned
• ¼ bunch cilantro
• 1 lemon, sliced
• ¼ cup olive oil
• Salt and pepper

Yellow Pepper Vinaigrette

• 1 yellow pepper, finely diced
• 3 cloves garlic, finely minced
• 1½ tsp ground cumin
• 1½ tsp smoked paprika
• ¼ tsp salt
• 1 lemon, juiced
• ½ cup + 2 Tbsp olive oil
• ½ bunch cilantro, finely chopped

Garnish

• 1 bunch scallions
• 2 Tbsp olive oil
• Salt and pepper
• 2 lemons

To serve

• Egyptian Rice, recipe follows

Method:

1. Remove the fish from the fridge and dry each side very well with paper towel. You want the skin to crisp on the grill and not steam and stick. Stuff the cavity of each fish with a few sprigs of cilantro and a few slices of lemon and allow the fish to come to room temperature on a baking sheet, about 30 minutes.
2. To make the vinaigrette, in a bowl, combine the pepper, garlic, cumin, smoked paprika, and salt. Add the lemon juice and olive oil and whisk well to emulsify. Mix in the cilantro.
3. Once the fish is at room temperature, heat a grill or grill pan to high heat. Drizzle about 1 tablespoon of olive oil on each side of the fish and season with salt and pepper to taste. Wipe the grill down with some oil as well to keep the skin from sticking. Grill the fish on the first side for about 3 minutes. Flip carefully (use tongs and try to grip from the head—this will hopefully avoid tearing the crisped skin) and cook for another 2 to 3 minutes. Remove and allow to rest for 1 to 2 minutes.
4. For the garnish, toss whole scallions in some olive oil and season with salt and pepper. Char on high heat for 2 to 3 minutes, turning occa­sionally. At the same time, you can halve and char the lemons for 2 to 3 minutes. Place the scallions on the bottom of your serving platter. Top with the grilled fish, then spoon on the vinaigrette. Serve with the charred lemons for squeezing.

Egyptian Rice

Ingredients:

• 1 cup white medium-grain rice
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 cup vermicelli, broken into small pieces
• 1 tsp salt

Method:

1. First wash all of the starch off the rice. Place the rice in a strainer and run under cold water, then transfer to a bowl of cold water. Allow the rice to sit for a few minutes before repeating the process again. Repeat 3 to 4 times until the water is clear and no longer foggy from the starch—this will take about 20 to 25 minutes in total. Drain the rinsed rice.
2. In a large pot, heat the butter and olive oil over medium-low heat. Add the vermicelli and toast for 3 to 5 minutes until deeply golden. Add the rice and toast for another minute. Add 2½ cups water and the salt and bring to a boil. Reduce to a simmer, cover, and cook for 15 to 17 minutes until cooked through. Take off the heat and let sit, covered, for 5 minutes. Fluff with a fork, then serve.