MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mahi Ba Somagh (Sumac Roasted Fish)
Categories: Seafood, Herbs, Citrus
Yield: 4 servings
2 lg Branzini or trout (1 1/2 lb
- ea); butterflied, heads &
- tails kept on if desired
1 md Orange
1 md Lime
1 tb Sumac
1/4 ts Ground turmeric
1 tb Extra-virgin olive oil
1 ts Fresh ground black pepper
1 ts Kosher salt
Fresh mint leaves; torn, for
- serving (optional)
Position a rack in the center of the oven and set oven
@ 450°F/232°C.
Line a sheet pan with parchment paper. Use paper towels to gently
pat the fish dry inside and out, and place the fish on the prepared
pan.
Zest half of the orange directly into a small bowl, then squeeze in
the juice from that half (about 3 tb) and the juice from half of
the lime (just under 1 tb). Slice the remaining orange and lime
halves and set aside for serving. In another small bowl, combine
the sumac and turmeric.
Drizzle the fish with the olive oil inside and out. Open the fish
up like books and evenly sprinkle with the pepper and salt. (If
using fine salt or coarse kosher salt, use 3/4 ts.) Arrange the
open fish in a single layer, angling and overlapping slightly if
needed to fit. Drizzle on the citrus mixture and then dust with the
sumac mixture to cover most of the flesh.
Roast the fish until flaky and cooked through, about 10 minutes.
Garnish with the reserved orange slices, lime slices and fresh
mint, and serve.
Recipe by Naz Deravian
RECIPE FROM:
https://cooking.nytimes.com
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