Sumac Grilled Fish

Name: Sumac Grilled Fish (Mahi-e Kababi ba Somaq)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: ¼ cup (55 g) shelled walnuts; 1 cup (85 g) chopped Fresh parsley; 4 cloves garlic, peeled and chopped; 1 cup (85g) chopped Fresh cilantro; 1 cup (85 g) chopped Fresh mint; 2 tablespoons lime juice; 2 teaspoons sea salt; 1 teaspoon turmeric; 1 teaspoon freshly ground pepper; 4 fillets of striped bass or catfish (each ½ in/1 cm thick; about 2 lb/900 g total weight); ¼ cup sumac powder*; 2 tablespoons olive oil combined with 2 tablespoons lime juice; ¼ cup (60 ml) olive oil; ½ teaspoon sea salt; ¼ teaspoon freshly ground pepper

Mahi-e Kababi ba Somaq

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

The tangy and earthy taste of the sumac contrasts beautifully with lime juice and garlic, and always reminds me of dishes from the Caspian.

Ingredients

Green Sauce Topping

¼ cup (55 g) shelled walnuts
1 cup (85

Asia
Iran
Fish course
Pescatarian
Gluten-free

Method

To make the green sauce topping: In a food processor, pulse all the ingredients for the topping until grainy in consistency (rather than a smooth paste). Keep in the fridge in an airtight, non-reactive container.
In a bowl, mix all the ingredients for the sumac rub and set aside.
Arrange the fish fillets on a rimmed sheet pan. Brush both sides with th