Sautéed Fish with Garlic and Bitter Orange

Name: Sautéed Fish with Garlic and Bitter Orange (Mahi-ye sir-dagh ba narenj)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: ½ teaspoon freshly ground black pepper; 1 teaspoon ground turmeric; 2 tablespoons all-purpose flour; 1 tablespoon ground golpar*; ½ teaspoon red pepper flakes; ¼ cup (60 ml) oil; 10 cloves garlic, peeled; 2 tablespoons butter or ghee*; 2 tablespoons butter or ghee*; 1 cup (240 ml) bitter orange juice or mixture of ½ cup (120 ml) fresh squeezed orange juice and ½ cup (120 ml) lime juice; 1 cup (240 ml) bitter orange juice or mixture of ½ cup (120 ml) fresh squeezed orange juice and ½ cup (120 ml) lime juice; 1 cup (240 ml) bitter orange juice or mixture of ½ cup (120 ml) fresh squeezed orange juice and ½ cup (120 ml) lime juice; 1 teaspoon grape molasses or honey; 1 teaspoon grape molasses or honey; 2 tablespoons chopped fresh parsley; 1½ teaspoons sea salt; 4 thick fillets of striped bass (rockfish), or catfish, about 2 pounds/900 g; 4 thick fillets of striped bass (rockfish), or catfish, about 2 pounds/900 g; 4 thick fillets of striped bass (rockfish), or catfish, about 2 pounds/900 g

Mahi-ye sir-dagh ba narenj

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
1 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Fish

4 thick fillets of striped bass (rockfish), or catfish, about 2 pounds/900 g

Asia
Iran
Fish course
Pescatarian
Southeast Asia

Method

Wash the fish and pat dry. Set aside.
In a plate, mix all the dusting ingredients and set aside.
Dredge both sides of the fish fillets in the dusting mixture.
Heat 2 tablespoons oil in a wide skillet over medium heat, add the garlic, and sauté until golden brown. Remove the garlic with a slotted spoon and set aside.
In the same ski