Egyptian grilled Fish with bran-Samak Mashwy bel raddah

Ingredients

3 large fish (tilapia, mullet or sea bass) cleaned and rinsed very well from inside with ½ cup white vinegar

7 minced garlic cloves

1 ½ teaspoon cumin powder

1teaspoon sea salt

1 teaspoon freshly ground black pepper

Juice of 2 lemons

1 tsp chili red pepper flakes

3 cups bran

Use (Italien spice/ Montréal steak spices with olive oil) as replacement for marinade

Vinaigrette for Fish:

3/4 cup white vinegar

Sea salt & black pepper

½ teaspoon cumin powder

3 Minced garlic

1 teaspoon chili red pepper flakes

Directions

This is a traditional way of grilling fish in Egypt. Very easy, very healthy and delicious! We coat the fish with bran before grilling to allow the fish to cook while keeping it very moist inside. We do not eat the bran, we just peel the skin with it, but it gives a great flavour to the fish.
Rinse the fish very well with white vinegar then tap water.
Make 3 cuts on both sides of the fish.
Add garlic to 1 tsp cumin, salt, pepper, chili red pepper flakes and the lemon juice.
Rub the fish with the previous mix and stuff into the fish cavity and into the cuts.
Marinate in the fridge for about 2 hours.
Heat your broiler to high.
Take the fish out of the fridge and coat thoroughly with the bran.
Cover your baking sheet with parchment paper then place the fish under the broiler for about 6 minutes on each side or until the bran is charred.
While the fish is grilling, prepare the vinaigrette: combine the vinegar, garlic, salt, pepper, ½ tsp. cumin and chili pepper flakes and mix very well.
When fish is cooked on both sides, with a spoon drizzle the vinaigrette mixture over the fish evenly while the fish is still hot, and serve with Egyptian Fish rice.

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