Grilled Sultan Ibrahim Fish with Lemon


4 Sultan Ibrahim fish, 200 g each (scaled, gutted and cleaned), 2 lemons - juice and zest, 2-3 tbsp. finely chopped coriander, 3 cloves of garlic, 100 g soft butter and salt and pepper

In the kitchen

  • Rinse the fish and carefully make 3 cuts across the skin (only the skin, not through, both sides), so the skin doesn’t stretch and break during grilling
  • Season the fish lightly with salt and pepper, and leave in the fridge for 20-30 minutes
  • Zest and juice a lemon. Need juice from half a lemon.
  • Mix coriander, garlic, butter, salt and pepper into a smooth paste
  • Take the fish out of the fridge and rub it with the herb/butter paste on both sides and in the cavity
  • Now place the fish in the fish turner.
  • Cut some slices of the lemon and place inside the fish, and cut the remaining into boats.

On the grill

  • Prepare the grill for direct cooking, medium heat (approx. ½- ⅔ chimney starter of charcoal)
  • Place the fish turner on the cooking grate and grill the fish on both sides for approx. 5 minutes.
  • Be careful it doesn’t flame up and burn the fish, as it will ruin the taste of the fish and herbs.
  • Grill the lemon boats until slightly caramelized.
  • Once done, let the fish rest for 5 minutes before serving, then sprinkle with fresh coriander.
  • Serve with the grilled lemons


Recommend equipment: Weber fish turner, small