Grilled Fish with Date Glaze (Soy-Free)

Ingredients

• 1 lb White fish fillets (hamour, sea bass)
• 0.5 cup Dates (pitted)
• 2 tablespoons Lemon juice
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 0.5 inch 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

Instructions

1. 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 0.5 inch ginger. Blend until completely smooth to create the date glaze.
2. 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.
3. 3Rub the spice mixture evenly over all sides of the 1 lb white fish fillets.
4. 4Preheat your grill to medium heat, aiming for a temperature between 350°F and 400°F (175°C to 200°C).
5. 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 145°F (63°C).
6. 6During the final minute of grilling, brush the prepared date glaze generously over the top of the fish fillets.
7. 7Remove the fish from the grill and serve immediately while hot.

Related Guides