This is fast and easy fish, with an exotic flair.
Find ground sumac at Mediterranean markets.
Serve with rice.
Sumac-Grilled Fish
4 servings
Adapted from “Joon: Persian Cooking Made Simple,” by Najmieh Batmanglij (Mage, 2015).
1 1/2 to 2 pounds striped bass or catfish fillets
1/4 cup olive oil
2 limes
1 1/2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1/4 cup ground sumac (see headnote)
4 cloves garlic
1/4 cup walnut pieces
1 packed cup flat-leaf parsley leaves
1/4 cup packed fresh mint leaves
Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
Use cooking oil spray to grease a baking dish or rimmed baking sheet large enough to hold all the fish in a single layer. Rinse the fillets and pat them dry with paper towels. Brush them (all over) with 2 tablespoons of the oil. Cut the limes in half, then squeeze 2 of the halves over the fish.
Stir together 1/2 teaspoon of the sea salt, 1/4 teaspoon of the pepper and all of the turmeric and sumac in a small bowl; coat the fish on both sides with the mixture. Place the fillets in the prepared baking dish or on the prepared baking sheet.
Coarsely chop the garlic, then transfer it to a food processor along with the walnuts, parsley and mint. Squeeze a tablespoon of juice from a third lime half, then pour in the remaining 2 tablespoons of oil. Add the remaining teaspoon of sea salt and 1/4 teaspoon of pepper. Pulse to a coarse, gremolata-like consistency (not a paste).
Uncover the fillets. Broil (top rack) for 6 to 9 minutes, turning the pan front to back halfway through the cooking, until the fillets are opaque, fragrant and slightly crisped/browned on top.
