Fish on the Beach

Last night was the start of the Hebrew month of Av.  With the nine day countdown to Tisha B’Av, we put aside all thoughts of chickens, cows and lambs and turn to the sea, literally…

During the nine days leading up to the second biggest fast day of the Jewish calendar we enter a period of mourning, and that means that no meat is on the menu except on Shabbat.  While Elsie, Foghorn Leghorn and Lambchop can all breathe a sigh of temporary relief, Nemo is on the run for his life.  Fish figures big time during the Nine Days, as does dairy and other vegetarian delights.

Last night we loaded up the car with various BBQ paraphernalia, drove to the beach and met up with Scarlet, Sasquatch, their sweet Heidi (the fastest growing Doberman in Israel) and a few of their friends.  Sasquatch brought along 11 burri, which translates to grouper in English.  We unpacked a treasure trove of ingredients and proceeded to work together to peel potatoes and chop vegetables… in the pitch black of night.  We had sand, surf, the lulling calm of the waves, the occasional barks coming from Heidi, but not much light.  Miraculously, no one lost a finger.

Barbequed Beach Burri

There are no exact measurements for this castaway meal.  Use as much or as little as you like of each ingredient.

  • Burri fish (grouper, or any other barbequeable fish), cleaned, but left whole
  • potato, peeled and cut into thin slices
  • red pepper, sliced into strips (I forgot this in the original posting of this recipe, and then looked at the picture and asked myself, “what’s that red stuff?” and oy!
  • garlic cloves, peeled and coarsely diced
  • lemons, thinly sliced
  • parsley
  • coarse salt
  • olive oil
  1. Rub each fish inside and out with the olive oil.  Give it a good massage.
  2. Rub each fish inside and out with the coarse salt.  Let the fish have a spa treatment before being engulfed in flames.
  3. Stuff the fish with the potato, red pepper strips, garlic, lemon slices and parsley
  4. Shmear some olive oil on a sheet of silver foil.  Wrap the fish well in the foil.
  5. Cook over hot coals until done, about 20 minutes.
  6. Unwrap the fish and smell the wonderfulness of the garlic and the lemon.
  7. Pick at the fish with your fingers, eating desert island style.  Make sure your fingers are clean if you’ve been playing with the dog in the sand while your husband slaves over the hot coals.

Ju-Boy helps Shy-Boy start the BBQ -- notice the coal miner's flashlight on his forehead, it's dark on the beach

Sasquatch helps get the coals going

Stuff the fish with as much or as little as you like

Waiting for the flames

Enjoy!

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About Miriyummy

All I want to do is live happily ever after.

Posted on 1 August 2011, in Family Life, Fish, Israel, Low Carb, Passover and tagged , , , , , , . Bookmark the permalink. 17 Comments.

  1. Yummyyummy…. My all time favourite creature to barbeque… Cook a fish, any fish. Thank you, thank you. Fish on the balcony…. fish in the park….. fish in the rain.
    Your photos are fantastic.
    Photo No, 1 started the drool and did not stop until the bones of No 6 were picked clean. Tell me please, Photo No 5 looks as if the wrapped fish is waiting and resting on a bed of stones. Are these stones integral to the actual barbeque/cooking process? I love the idea.

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    • The stones are just the picnic table on the beach, courtesy of the nature park reserve where the beach is located. With a country as ancient as Israel, did you think our picnic tables would be made of wood? 😉

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  2. Nuuuu…. Folks might break up the wood tables for a beach party bonfire, a-la Gidget and the Big Kahuna….
    I cook fish on cedar planks, I thought your “Juboy” might use a tray of stones in the same way. (I am going to try that next whole fish cookout)….

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  3. Looks delicious and makes a change from the usual burgers, steaks, sausages, wings, chicken breasts. I especially like the eating utensils – much easier on the washing up.

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  4. i forgot all about shari and lambchop until now! thanks for the trip down memory lane 🙂

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  5. Looks amazing! I love your descriptions of the fish’s treatment – massage, spa, makes me jealous of the fish! I could use some of that…

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  6. This sounds great. I wonder if it works indoors in the toaster oven?

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  7. Who is Elsie?

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  8. Elsie the Borden Cow as she was affectionately called in North America was the icon for Borden’s Dairies. There is an interesting chronology on Wikipedia if anyone is interested. When I was a sprout, there was a dairy/ice cream shop within a very short distance of my home. They advertised with a metal sign that hung on a chain and squeaked in the breeze. The graphic was an ice cream cone and Elsle.
    Miriyummy, how your posts do conjure up smiles and memories.

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  9. Leah Kahn Plavnick

    Love this!!! It would work on the beach in California too…when you or your many offspring come visit we’ll do this!!!!

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  10. That looks like fun! If I had a roof…

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  11. That looks delicious!!!

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  1. Pingback: Nine Days Menu Ideas « Pragmatic Attic

  2. Pingback: Don’t Pass Over These Recipes — the 2012 Edition « Miriyummy

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