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.
- Serves: 4 persons
- 1cup pomegranate seeds
- Pinch of salt
- 1tablespoon lemon juice
- ½cup chopped cilantro
- 2pounds skin-on fish fillets, such as Alaskan black cod or sturgeon
- ¼cup lemon juice
- 2tablespoons minced fresh dill
- ½teaspoon coarse sea salt, plus more for sprinkling
- 1tablespoon extra-virgin olive oil
- 1medium red onion, thinly sliced
- 2or 3 scallions, thinly sliced
- 2medium tomatoes, sliced, optional
- 1tablespoon sumac powder
Step 1To 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.
Step 2Slice 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.
Step 3Heat a charcoal or gas grill to medium, and place the grill rack about 5 inches above the coals or flame.
Step 4Thread 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.
Step 5Transfer 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.