Grilled Fish with Date Glaze (Soy-Free)
Fresh fish marinated in traditional Emirati spices and grilled to perfection, then glazed with a sweet date sauce. A delicious and healthy soy-free lunch option.
Ingredients
- about 450 g White fish fillets (hamour, sea bass)
- 0.5 cup Dates (pitted)
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1.27 cm Ginger
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a blender or food processor, combine the 0.5 cup pitted dates, 2 tablespoons lemon juice, 2 tablespoons water, 2 tablespoons olive oil, 2 cloves garlic, and 1.27 cm ginger. Blend until completely smooth to create the date glaze.
- 2In a small bowl, mix together the 1 teaspoon cumin powder, 1 teaspoon coriander powder, 0.5 teaspoon turmeric powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
- 3Rub the spice mixture evenly over all sides of the about 450 g white fish fillets.
- 4Preheat your grill to medium heat, aiming for a temperature between about 175°C and about 205°C (175°C to 200°C).
- 5Place the seasoned fish fillets on the preheated grill. Grill for 4-5 minutes per side. The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
- 6During the final minute of grilling, brush the prepared date glaze generously over the top of the fish fillets.
- 7Remove the fish from the grill and serve immediately while hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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