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Mediterranean Sumac-Grilled Fish

This Mediterranean Sumac-Grilled Fish recipe is quick and easy with the exotic and delicious kick. Taste and enjoy the added depth of flavor and lemony notes of Sumac in every bite!

Serves: 4

  • 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
  • 4 cloves garlic
  • 1/4 cup walnut pieces
  • 1 packed cup flat-leaf parsley leaves
  • 1/4 cup packed fresh mint leaves

  1. Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
  2. 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.
  3. 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.
  4. 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).
  5. Broil (top rack) the fillets 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.
  6. Transfer the fish to a platter. Immediately spoon some of the walnut topping down the center of each fillet. Squeeze the remaining lime half over the fish, and serve right away.


Click here to buy Sumac spice blend and other herbs and spices


Source: The Washington Post


Photo Credit to: Deb Lindsey for The Washington Post

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