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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.
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.
Recipe Note
Recipe Notes
This dish also works with trout, that’s what many families use. I prefer branzino for the larger meatier filets, and crispier skin.
Variations and Ideas
Feel free to switch up the spices and citrus. I also like this dish seasoned with Riviera Herbs and lined with lemon slices. I also love Massalis in the dish with any kind of citrus.
