Grilled Hammour

Grilled Hammour

Grilled Hammour can complement a perfect menu for any party.




    Hammour fillet :- 250 gm
    Lime squeeze :- 1 tbsp
    Garlic-ginger paste :- 1 tbsp
    Olive oil :- 2 tbsp
    Anchovies, sauce :- 1 tbsp
    Anchovy fillet :- 1 tbsp
    Dried tarragon :- ½ tsp
    Pepper :- To taste
    Salt :- To taste
    Green peas (boiled) :- 150 gm
    Potatoes (boiled) :- 200 gm
    Mint leaves (chopped) :- 20 gm
    Butter :- 3 tbsp
    Milk :- 50 ml
    Fresh parsley (chopped) :- 1 tsp
    Nutmeg :- Pinch

tools required



Mixing Bowl

Serving dish/bowl


preparation method

To prepare a marinade, combine lime squeeze, garlic-ginger paste, olive oil, anchovy sauce, tarragon herb, anchovy fillet, pepper and salt together in a bowl.

Apply the prepared mixture on the hammour fillet and keep aside for a few hours.

Barbecue it on a charcoal grill.

Sauté garlic in butter.

Toss green peas and mint in it.

Mix pepper and salt in it.

In a pan, crush ground potatoes.

Put margarine, milk, pepper, nutmeg and salt slowly till the mixture thickens.

Finish off with parsley and cream.

Keep the barbecued hammour in the middle of your serving dish.

Serve hot.

Serving Suggestions

    Serve hot with lemon butter sauce and salad.

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Prep:20 Mins Cook: 15 to 30 minutes


Do not overcook Hammour else it becomes chewy. To get better taste, marinate the fish overnight. Total carbohydrates :- 0.8 gm Cholesterol :- 40.0 mg Calories :- 192.3 Sodium :- 46.2 mg Total fat :- 11.2gm Protein :- 21.2 gm Dietary fiber :- 0.1gm Sugar :- 0.2 gm Potassium :- 423.4 mg

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