Grida Buğulama — Antalya-Style Steamed Grouper

Grida buğulama is an Antalya Mediterranean fish dish built around the firm, delicate flesh of grida—also called lagos or lahoz, a grouper. Gentle cooking keeps the fish succulent while potatoes, carrots, tomato, lemon, and herbs perfume the broth.

SERVES 4–6 | PREP 25 MIN | COOK 35 MIN

INGREDIENTS

• 1.2–1.5 kg cleaned grida (white grouper), whole or thick steaks

• 2 potatoes, sliced

• 2 carrots, sliced

• 1 onion, sliced

• 2 tomatoes, chopped

• 3 garlic cloves, sliced

• 1 lemon, sliced

• 3 tbsp olive oil

• 1 bay leaf

• ½ bunch parsley

• 350–500 ml water or light fish stock

• Salt and black pepper

METHOD

1. Arrange onion, potatoes, carrots, tomato, garlic, bay, and parsley stems in a wide covered pot. Add olive oil, salt, pepper, and enough liquid to partly cover.

2. Simmer gently for 15–20 minutes, until the vegetables are almost tender.

3. Season the cleaned fish and nestle it over the vegetables. Top with lemon.

4. Cover tightly and simmer very gently for 12–18 minutes, depending on thickness, until the flesh flakes but remains moist.

5. Rest 5 minutes. Serve in shallow bowls with vegetables, broth, parsley leaves, and fresh lemon.

REGIONAL NOTE

Grida is associated with Türkiye’s Mediterranean coast and is also known as lagos or lahoz. Use legally sourced fish and follow current local size and season rules.