Can I use grouper fillets instead of whole fish?

Yes. Grill 4–6 minutes per side and baste with the same lemon-garlic mix. Whole fish stays juicier for guests.

What should I serve with grilled hammour?

Spiced rice, mixed salad, pickles, and a sharp sauce. Keep sides bright so the fish stays the hero.

Gulf / Middle Eastern · Saudi Arabia

Gulf Grilled Hammour (Whole Charcoal Grouper)

Name: Gulf Grilled Hammour (Whole Charcoal Grouper)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Gulf / Middle Eastern
Ingredients: 1 × 1.5–2 kg Whole hammour / grouper, cleaned and scaled; 2, juiced + wedges Lemons; 6 Garlic cloves, crushed; 4 tbsp Olive oil; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Mild chilli powder or paprika; 1.5–2 tsp Sea salt; a handful, chopped Fresh coriander or parsley

Red Sea and Gulf celebration fish — whole hammour over charcoal with lemon, garlic, and simple spice.

Prep

25 min

Cook

30 min

Servings

Difficulty

Medium

Grilled hammour is the centrepiece of many Jeddah, Dubai, and Doha seafood tables: a whole grouper, scored, seasoned, and cooked over charcoal until the flesh pulls cleanly from the bone.

Keep the marinade bright and the heat steady. Then taste the restaurant versions across our Gulf city guides.

Method

1
Score and season
Pat the fish dry. Score both sides deeply. Mix lemon juice, garlic, oil, cumin, coriander, chilli, and salt. Rub inside and out. Rest 20–30 minutes.
2
Prepare the charcoal
Light charcoal and wait for medium-hot glowing coals. Oil the grate. A fish basket helps for turning.
3
Grill the hammour
Grill 12–15 minutes per side depending on thickness, until the flesh near the backbone is opaque and flakes. Move to cooler coals if the skin threatens to burn.
4
Rest and serve
Rest 5 minutes. Shower with herbs and lemon wedges. Serve with rice, salad, and tahini or chilli sauce.

Chef tips

Medium-hot coals beat raging flames — you want cooked flesh, not black skin and raw bone.
Ask your fishmonger for a true grouper suited to grilling whole.
If weather blocks charcoal, roast at 220°C / 425°F after a hard pan sear on both sides.

Grouper / hammour species guide →

Dine out

Want the restaurant version in Jeddah? See seafood restaurants in Jeddah · Saudi Arabia

FAQ — Gulf Grilled Hammour (Whole Charcoal Grouper)

Can I use grouper fillets instead of whole fish?: Yes. Grill 4–6 minutes per side and baste with the same lemon-garlic mix. Whole fish stays juicier for guests.
What should I serve with grilled hammour?: Spiced rice, mixed salad, pickles, and a sharp sauce. Keep sides bright so the fish stays the hero.

← All fish recipes

Method

Score and season

Prepare the charcoal

Grill the hammour

Rest and serve

Chef tips

FAQ — Gulf Grilled Hammour (Whole Charcoal Grouper)