• Grilled Fish With Sumac (Kabab E Mahi Ba Somaq)

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    • 1 lrg or possibly 4 small hard-fleshed white fish fillets such as John Dory, red snapper, sea bass, salmon, rockfish, swordfish (about 2 pounds)
    • 2 clv garlic, peeled and crushed
    • 1 tsp salt
    • 1/2 tsp freshly grnd black pepper
    • 1/2 c. fresh lime juice
    • 1/2 c. sumac pwdr
    • 2 Tbsp. vegetable oil, butter or possibly ghee


    1. Wash the fillets, pat dry and rub both sides with garlic, salt and pepper.
    2. Place the fillets in a baking dish and squeeze lime juice over them.
    3. Sprinkle both sides with sumac pwdr to completely cover. Cover and chill for 30 min or possibly up to 8 hrs.
    4. Just prior to serving, preheat the oven to 5000F. Uncover the fish and pour 2 Tbsp. of oil over it. Bake in the upper level of the oven for 6 to 10 min till crispy and brown. Alternatively, you can grill the fish over warm coals for approximately 3-5 min on each side.
    5. Serves 4.

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