BAKU FISH KEBABS
In her new cookbook, "Taste of Persia," Naomi Duguid gives this simple recipe from Azerbaijan for fish kebabs marinated with lemon juice and dill. To serve, the fish is sprinkled with tart sumac powder, available in most spice shops or online, and served with a fresh pomegranate relish. Cooking the fish mostly on the skin side keeps it moist.
Provided by David Tanis
Categories seafood, skewers and kebabs, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make relish, put pomegranate seeds in heavy bowl and mash with a pestle or wooden spoon to release some juices. Add salt and lemon juice, stir and set aside for about 30 minutes. Wait until just before serving to add chopped cilantro.
- Slice the fish fillets crosswise into 1 1/2-inch-wide pieces and lay them in a shallow dish. Mix together lemon juice, dill, salt and olive oil and pour mixture over fish. Flip the fish in the marinade to coat well and set aside for 30 minutes or so.
- Heat a charcoal or gas grill to medium, and place the grill rack about 5 inches above the coals or flame.
- Thread the fish slices on skewers with the skin side down. Place fish skin side down on rack and grill for 10 minutes, then flip and cook other side until just done, another 4 minutes or so.
- Transfer fish to a platter and garnish with onions, scallions and tomato slices, if using. Spoon some pomegranate relish over fish. Sprinkle everything lightly with salt and then generously with sumac powder.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 291 milligrams, Sugar 5 grams
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