Grilled Fish with Sumac
(Kabab-e mahi ba somaq)
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- 1 large or 4 small firm-fleshed white fish fillets such as John Dory, red snapper, sea bass, salmon, rockfish, swordfish (about 2 pounds)
- 2 cloves garlic, peeled and crushed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh lime juice
- 1/2 cup sumac powder
- 2 tablespoons vegetable oil, butter or ghee
- Wash the fillets, pat dry and rub both sides with garlic, salt and pepper.
- Place the fillets in a baking dish and squeeze lime juice over them. Sprinkle both sides with sumac powder to completely cover. Cover and refrigerate for 30 minutes or up to 8 hours.
- Just prior to serving, preheat the oven to 500°F. Uncover the fish and pour 2 tablespoons of oil over it. Bake in the upper level of the oven for 6 to 10 minutes until crispy and brown. Alternatively, you can grill the fish over hot coals for approximately 3-5 minutes on each side.
- Serve with saffron steamed rice (chelow). NUSH-E JAN!
Servings: 4, Prep Time: 10 min. plus 30 min. marination, Cooking Time: 6-10 min..
From "A Taste of Persia" by Najmieh K. Batmanglij
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