Description
A flavorful Iraqi grilled carp recipe featuring a delicious marinade of spices and lemon juice, perfect for a light and healthy meal. This dish highlights the aromatic blend of cumin, coriander, and paprika, enhancing the natural flavor of fresh carp, grilled to perfection.
Ingredients
Scale
Fish
- 1 whole carp, cleaned and scaled
Marinade
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 lemon, juiced
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the marinade: In a bowl, combine olive oil, ground cumin, ground coriander, paprika, lemon juice, minced garlic, salt, and black pepper. Mix thoroughly to create a well-blended spice mixture.
- Apply the marinade: Rub the prepared spice mixture evenly all over the cleaned and scaled carp, ensuring it is well coated inside and out.
- Marinate the fish: Allow the carp to rest with the marinade for at least 30 minutes. This resting time lets the flavors penetrate the fish.
- Preheat the grill: Heat your grill to medium-high, preparing it for cooking the fish evenly with nice grill marks.
- Grill the carp: Place the marinated carp on the grill and cook for about 5-7 minutes on each side, until the fish is cooked through and flakes easily with a fork.
- Serve: Remove the carp from the grill and serve hot, garnished with fresh lemon wedges for added zest and brightness.
Notes
- You can adjust the spices according to your preference for heat or flavor intensity.
- If you don’t have access to a grill, the fish can be cooked under a broiler or on a stovetop grill pan.
- Make sure the grill is properly oiled to prevent the fish from sticking.
- Ensure the fish is fully cooked by checking that it flakes easily and the internal temperature reaches 145°F (63°C).
