Name: Sumac Roasted Fish (Mahi ba Somagh)
Yield: 4
Ingredients: 2 large branzino filets (from a 2-3 pound fish), scales and bones removed and skin scored; 1 navel orange; 1 lime; 1 tsp sumac; 1 tsp Curcumade blend; Fine sea salt to taste; Olive oil; 2 Tbsp chopped cilantro; 2 Tbsp mint leaves, torn bite size; 2 scallions sliced thinly; 2 Tbsp toasted almond slices

As we learn more about Nowruz (Persian New Year), Emily (who works with Lior for culinary publications) was sharing her experience from celebrating with her Iranian boyfriend. Every year they make a version of the classic Mahi ba Somagh as handed down from his mother, like so many endearing dishes we know and love. Sometimes these special dishes are kept special by featuring them once a year (like whole roasted turkey). I think I’m going to keep this one at my fingertips any time the ingredients are available – and so should you.

Sumac Roasted Fish (Mahi ba Somagh)

Helen Park

Servings/Yield

Ingredients

2 large branzino filets (from a 2-3 pound fish), scales and bones removed and skin scored
1 navel orange
1 lime
1 tsp sumac
1 tsp Curcumade blend
Fine sea salt to taste
Olive oil
2 Tbsp chopped cilantro
2 Tbsp mint leaves, torn bite size
2 scallions sliced thinly
2 Tbsp toasted almond slices

Directions

Preheat the broiler to high.
Slice half of the orange paper thin and juice the other half. Slice half of the lime paper thin and juice the other half as well, combining the juices.
Arrange the slices of citrus in a broiler safe dish or tray.
Mix the sumac and Circumade together and season the fresh side of the filet.
Season both sides with fine sea salt to taste and place them on top of the citrus slices.
Brush the skin side with olive oil and place the dish under the broiler for 12-15 minutes or until the skin is crispy, the fish is cooked, and the citrus slices are tender.
Remove from the broiler and finish with the citrus juice, fresh herbs, scallions, and toasted almond slices.