Seared Fish with Garlic + Vinegar Glaze

Name: Seared Fish with Garlic + Vinegar Glaze (Mahi-e Kapur-e Torsh-o Shirin)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves: 4 to 6
Cuisine: Iranian
Ingredients: 2 tablespoons chopped fresh parsley or cilantro; ½ teaspoon red pepper flakes; 1 cup/240 ml wine vinegar mixed with 2 tablespoons grape molasses or sugar; 6 thick fish fillets (about 2 lb/900 g), catfish or striped bass, skin and bones removed; ¼ cup/60 ml raw sesame oil; 10 cloves garlic, peeled and grated; 1½ teaspoons fine sea salt; ½ teaspoon freshly ground pepper; 1 teaspoon turmeric; 1 tablespoon unbleached all-purpose flour; 1 tablespoon ground Persian hogweed seeds/golpar

Mahi-e Kapur-e Torsh-o Shirin

Preparation info

Serves:
4 to 6

Difficulty
Easy
Ready in
40 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This dish is also wonderful with fresh sour orange, when in season, instead of vinegar. I was taken by the sight of this couple on their moped shown in the photo on the facing page. When I asked if we could take a picture of them, they invited us to lunch. We followed them to their cottage, and they’d cooked this dish in a clay pot/gamaj. It was a memorable lunch full of love.

Ingredients

Asia
Iran
Lunch
Fish course
Pescatarian

Ingredients

Method