Hout Mechoui

This is simply the English phonetical equivalent for the Arabic ‘grilled fish’. A Tunisian grill usually done on a charcoal brazier, it depends for its success on a controlled heat, which must be gentle at first and only brown die fish at the last moment. A variety of fish can be used, red mullet, slices of conger eel, mackerel, halibut, and rock salmon.