BARBECUED LEMON AND CUMIN -MARINATED HAMMOUR

BARBECUED  LEMON  AND  CUMIN - MARINATED  HAMMOUR:
INGREDIENTS:

12 X 60 g pieces of hammour, (3 pieces per serving)
2-3  tbsp  oil for brushing
Lemon wedges for garnish
Freshly ground white pepper
Salt to taste
Lemon and cumin marinade
1  tbsp  cumin powder
Juice of one lemon
2  tbsp  corn oil
A  little salt

METHOD:

• Mix all the ingredients together and marinate fish for at least 15 minutes and up to 12 hours, covered with plastic wrap in the refrigerator.
• Preheat the oven grill or the barbecue fire.
• Brush the hammour fillets with a little oil. Place them under the grill or directly onto the barbecue grid until they are a golden colour (about 5 minutes). Remove them and serve immediately with lemon wedges for garnish.

Lemon butter sauce:

• 12  tbsp  or 3/4 cup butter
• Juice of 2 lemons
• 4  garlic cloves, chopped
• 2  medium- sized onions, chopped
• Salt
• Freshly ground pepper

Heat half the butter in a sauce pan on medium heat, and stir fry the garlic, stirring all the time to prevent the garlic from burning and becoming bitter.  Add the onions to the butter and cook until translucent, soft and glazed (golden but not browned).
Add the lemon juice and the rest of the butter. Add salt and pepper to season.

Tip:  The sauce can be made well in advance and refrigerated or frozen. To use, thaw to room temperature and re-heat to bubble and serve hot.