Maltese grilled garfish (Msella mixwija)


  • 3 pounds (1.4 kg) whole garfish
  • 1 lemon, quartered
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • 2 garlic cloves, crushed
  • 2 tablespoons flat-leaf parsley, finely chopped
  • Salt
  • Black pepper, freshly ground
  • Lemon wedges, to serve


1. Scale and clean the fish if necessary.
2. Rub the cavities with the lemon to give the fish some flavour.
3. Pierce the flesh in the tail region and introduce the beak in the hole to form a ring. Do not pierce the flesh directly with the beak, as it may break.
4. Beat the oil with the lemon juice, the garlic, the parsley, and some salt and pepper in a bowl.
5. Brush the fish with the oil mixture and cook slowly on the barbecue grid for about 15 minutes.
6. Turn frequently. Continue brushing the fish with the oil mixture.
7. Serve hot with lemon wedges
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