My husband has had big grilling plans for this Labor Day Weekend. He was finally going to fire up our new (charcoal) grill. Hot dogs, hamburgers, steaks, sausage, corn, shrimp, were all on his menu. However, before we indulged in all that grilled and greasy goodness, I thought I’d kick off the weekend with something a little healthier.
Hamour is acommon local fish, the Arabian name for grouper. I read that it’s high in Omega-3’s. This was my first time cooking it, but it won’t be the last. It was perfect for grilling, very firm and meaty. While it was cooking, I thought it had a strong fishy smell, but the taste was very mild. When I tasted the fish, I was a little worried that my sauce would over power the mild and slightly sweet taste, but I think it complemented it well.
Grilled Hamour with Spicy Tomato and Cumin Sauce
2 pounds hamour filets
2 small limes
1 pound yellow and red grape tomatoes
1 tablespoon olive oil
2 tablespoons green onion, chopped
2 tablespoons cilantro, chopped, plus more for garnish
1 small green chili, chopped and seeds removed
1 large clove garlic, chopped
2 teaspoons cumin
salt and pepper to taste
To make tomato sauce: Preheat oven to 400. Toss tomatoes, oil, salt and pepper in a bowl. Place on a baking sheet and roast until the tomatoes start to blacken and burst, 10-15 minutes. Cool tomatoes. When cooled, puree tomatoes, onion, cilantro, green chili, garlic, cumin. Add juice and zest of 1 lime. Store sauce in the refrigerator until ready to serve.
To grill hamour: Prepare grill (in my case, get coals hot.) Squeeze juice of one lime over both sides of the filet and season with salt and pepper. Grill hamour 15 minutes, or until cooked through, turning half way through.
Serve grilled hamour with chilled tomato sauce, cilantro and extra lime wedges.
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