Name: Herb-Stuffed Fish (Samak Mahshi)
Yield: Serves 3–4
Cuisine: Palestine
Ingredients: Chopped parsley; 3½ pounds (about 1½ kilograms) small white-fleshed fish, such as red mullet or perch, for frying or 3½ pounds (about 1½ kilograms) medium-sized fish, such as gilt-head bream, red snapper, rockfish, or sea bass, for grilling; 2 hot green chile peppers; Oil for frying; 2 hot red chile peppers; 3 teaspoons ground coriander seeds (preferably freshly toasted before grinding); 1 cup (approximately 50 grams) chopped fresh dill; 10 cloves fresh garlic; Tomato; ⅓ cup (80 milliliters) extra virgin olive oil; Lemon; Flour; 2 teaspoon salt; Bell pepper

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

This is an especially attractive dish taught to us by Um Ramadan. The same method and ingredients can be used with a larger fish, grilling rather than frying it. If you are using a charcoal grill, coat the stuffed fish with wheat bran instead of flour to prevent sticking. The fish may also be grilled under a broiler in an oven with excellent results.

Ingredients

Method

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Ingredients

Method

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