Jaffa-Style Whole Grilled Denisse (St. Peter's Fish)

Name: Jaffa-Style Whole Grilled Denisse (St. Peter's Fish)
Cuisine: Israel
Ingredients: 5 × 1.8–2.5 kg each Whole denisse / St. Peter's fish (cleaned); 2 liters Olive oil; 1.5 liters Fresh lemon juice; 30 cloves (sliced) Garlic; 1.5 kg (chopped) Fresh parsley; 800 g (chopped) Fresh cilantro; 600 g Salt; to taste Black pepper; 30–40 Lemon wedges

A recipe from Israel.

🇮🇱 IsraelhighProteinwholeFishGrillcoastalClassicmarketFreshsimple

Jaffa-Style Whole Grilled Denisse (St. Peter's Fish)

Nutrition (per serving)

460Calories

54 gProtein

6 gCarbs

26 gFat

2 gSugar

1300 mgSalt

Ingredients

5 × 1.8–2.5 kg each Whole denisse / St. Peter's fish (cleaned)
2 liters Olive oil
1.5 liters Fresh lemon juice
30 cloves (sliced) Garlic
1.5 kg (chopped) Fresh parsley
800 g (chopped) Fresh cilantro
600 g Salt
to taste Black pepper
30–40 Lemon wedges

Method

Score both sides of each fish with 4–5 diagonal cuts.
Rub inside and out with olive oil, lemon juice, salt & pepper.
Stuff cavities with garlic slices, parsley, cilantro and lemon slices.
Marinate 1–2 hours at room temp (or overnight refrigerated).
Preheat large charcoal or gas grills to medium-high.
Grill 10–14 min per side (depending on size) until skin is charred and flesh flakes easily at thickest part.
Rest 5–8 min → transfer to huge platters → drizzle with extra olive oil & lemon.
Serve with tahini sauce, schug, amba, Israeli chopped salad, and fresh pita straight from the market.