Pan-Seared Catfish with Sumac

Name: Pan-Seared Catfish with Sumac (Mahi-o somagh)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: 1 cup parsley, coarsely chopped; 1 tablespoon flour; 4 thick, firm-fleshed catfish fillets; 2 tablespoons olive oil; 1 tablespoon lime juice; 1 cup mint; 4 cloves garlic peeled; 1 tablespoon vegetable oil; Juice of 1 lime; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 tablespoon butter; ¼ cup toasted walnuts; ½ cup sumac powder; ½ teaspoon salt; 1 teaspoon turmeric

Mahi-o somagh

Preparation info

Servings:
4

Difficulty
Medium
Ready in
30 min

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

4 thick, firm-fleshed catfish fillets
2 tablespoons olive oil
Juice of 1

Asia
Iran
Fish course
Pescatarian

Method

Wash the fish and pat dry with a paper towel. Paint both sides with olive oil and lime juice. Sprinkle both sides with a mixture of salt, pepper, turmeric, flour and sumac powder to completely cover. Cover and keep chilled for 15 minutes and up to 24 hours.
Heat a wide skillet over medium-high heat until very hot. Add 1