Seared Fish with Sumac

Name: Seared Fish with Sumac (Mahi-ye kababi ba somaq)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 1 teaspoon sea salt; ¼ teaspoon freshly ground pepper; ¼ teaspoon pepper; 2 tablespoons olive oil; 2 tablespoons flour; 4 thick firm-fleshed white fish fillets or 1 large, whole fish; 1 teaspoon turmeric; ¼ cup (25 g) sumac powder; ¼ cup (30 g) toasted walnuts; 1 cup (85 g) parsley; 1 tablespoon lime juice; ½ teaspoon sea salt; ¼ cup (20 g) chopped fresh mint; 4 cloves garlic, peeled and chopped; 2 tablespoons oil, butter, or ghee*; 2 tablespoons oil, butter, or ghee*; 4 thick firm-fleshed white fish fillets or 1 large, whole fish; 2 tablespoons oil, butter, or ghee*; Juice of 1 lime

Mahi-ye kababi ba somaq

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
15 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Garnish

¼ cup (30 g) toasted walnuts
1 cup (85

Asia
Iran
Fish course
Pescatarian
Southeast Asia

Method

In a food processor, pulse all the garnish ingredients until you have a grainy mixture (not a paste). Keep chilled in an airtight container.
In a bowl, mix all the ingredients for dusting and set aside.
Wash the fish and pat dry with a paper towel. Brush it on both sides with 2 tablespoons olive oil and the lime juice. Cover it with the dusting mixtur