Sumac Baked Fish With Saffron Quinoa Recipes

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SUMAC BAKED FISH WITH SAFFRON QUINOA



Sumac Baked Fish With Saffron Quinoa image

Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.

Provided by Najmieh Batmanglij

Categories     Dinner     Seafood     Fish     Bass     Quinoa     Saffron     Herb     Walnut     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Pescatarian

Yield 4-6 servings

Number Of Ingredients 25

Saffron Quinoa:
3 cups (540g) quinoa
4 cups (950ml) water
2 teaspoons fine sea salt
¼ cup (60 ml) olive oil
¼ teaspoon ground saffron
1 teaspoon ground cardamom
Sumac rub:
2 teaspoons fine sea salt
1 teaspoon freshly ground pepper
1 teaspoon turmeric
¼ cup sumac powder
Fish:
4 fillets of salmon, striped bass, or catfish (each ½ in (1cm) thick; about 2 lb (900g) total weight)
2 tablespoons olive oil combined with 2 tablespoons lime juice
Green sauce topping:
¼ cup (55g) shelled walnuts, roughly chopped
1 cup (85g) basil, fresh, roughly chopped
1 cup (85g) cilantro, fresh, roughly chopped
1 cup (85g) mint, fresh, roughly chopped
2 cloves garlic, peeled and finely chopped
2 tablespoons lime juice
½ teaspoon fine sea salt
½ teaspoon freshly ground pepper
¼ cup (60ml) olive oil

Steps:

  • For the quinoa:
  • Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.
  • Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.
  • Fluff the cooked quinoa with a fork and reserve until ready to serve.
  • For the fish:
  • In a bowl, mix all the ingredients for the sumac rub and set aside.
  • Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).
  • Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.
  • Meanwhile, mix all the ingredients for the green sauce topping and set aside.
  • Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.

CITRUS BAKED FISH



Citrus Baked Fish image

Salmon works best in this citrus-flavored dish.

Provided by Country Boy

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 10

cooking spray
4 (3 ounce) fillets salmon fillets
¼ cup lemon juice
¼ cup orange juice
¼ cup lime juice
2 teaspoons melted butter
1 teaspoon dried parsley
½ teaspoon ground paprika
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
  • Place salmon fillets in the baking dish.
  • Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
  • Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 156.5 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 7.2 g, Fiber 0.3 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 196.1 mg, Sugar 2 g

WHOLE ROASTED FISH WITH ORANGE, CINNAMON AND SUMAC



Whole Roasted Fish with Orange, Cinnamon and Sumac image

A marinade of orange juice, garlic, cinnamon and sumac bathe a whole fish and flavor it while it roasts.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 9

One 2-pound sea bass, cleaned and gutted, fins trimmed
Kosher salt
5 tablespoons olive oil, plus more for brushing
2 oranges, sliced into 1/8-inch-thick rounds
6 tablespoons orange juice
2 cloves garlic, minced
2 tablespoons dried sumac, plus more for sprinkling
1/2 teaspoon ground cinnamon
Cooked saffron rice, for serving

Steps:

  • Preheat the oven to 400 degrees F. Rinse the fish under cold water and pat dry. Rub inside and out with 1 tablespoon salt. Lay the fish on an oiled baking dish.
  • Lay the orange slices over the fish and brush lightly with oil. Whisk the oil, orange juice, garlic, sumac and cinnamon in a small bowl. Pour half over the fish. Bake until the fish is opaque inside, 30 to 40 minutes, drizzling a tablespoon of the remaining marinade over the fish a few times during cooking.
  • Serve the fish on a large platter and pour the pan juices over the top. Sprinkle more sumac over the fish and serve with saffron rice.

WHOLE ROASTED FISH WITH ORANGE, CINNAMON, AND SUMAC



Whole Roasted Fish with Orange, Cinnamon, and Sumac image

The warm flavors of cinnamon and orange get a sour kick from dried sumac, traditionally used in Persian cuisine instead of lemon juice to garnish fish. The thinly sliced oranges give the fish an elegant, rustic appearance.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Number Of Ingredients 9

1 (2-pound) sea bass, cleaned and gutted, fins trimmed
Kosher salt
5 tablespoons olive oil, plus more for brushing
2 oranges, sliced into 1/8-inch thick rounds
2 cloves garlic, minced
6 tablespoons orange juice
2 tablespoons dried sumac, plus more for sprinkling
1/2 teaspoon ground cinnamon
Cooked saffron rice, for serving

Steps:

  • 1. Preheat the oven to 400 degrees F. Rinse the fish under cold water and pat dry. Rub inside and out with 1 tablespoon salt. Lay the fish on an oiled baking dish.
  • 2. Lay the orange slices over the fish and brush lightly with oil. In a small bowl, whisk together 5 tablespoons olive oil, the garlic, orange juice, sumac, and cinnamon. Pour half over the fish. Bake until the fish is opaque inside, 30 to 40 minutes, drizzling a tablespoon of the remaining marinade over the fish a few times during cooking.
  • 3. Serve the fish on a large platter and pour the pan juices over the top. Sprinkle more sumac over the fish and the platter and serve with saffron rice.

Nutrition Facts : Calories 361, Fat 21 grams, SaturatedFat 3.5 grams, Cholesterol 81 milligrams, Sodium 257 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 37 grams

MAHI BA SOMAGH (SUMAC ROASTED FISH)



Mahi ba Somagh (Sumac Roasted Fish) image

This flavorful and bright preparation of mahi, which means fish in Persian (not to be confused with mahi-mahi), comes together quickly. In keeping with the sour-leaning Iranian palate, a generous sprinkling of tart sumac and a drizzle of fragrant orange and lime juices coat butterflied whole fish. If your sumac has been languishing in the back of the spice drawer for some time, get a new jar. Over time, sumac loses its fragrance and punchy flavor and becomes bitter and bland. The key to successfully roasting the fish is to remove excess moisture by patting them dry with paper towels. Serve with a side of rice with tahdig, plain steamed rice or oven-baked fries and a simple salad.

Provided by Naz Deravian

Categories     dinner, easy, quick, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 large branzini or trout (about 1 1/2 pounds each), butterflied, heads and tails kept on if desired (see Tip)
1 medium orange
1 medium lime
1 tablespoon sumac
1/4 teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (Diamond Crystal)
Fresh mint leaves, torn, for serving (optional)

Steps:

  • Position a rack in the center of the oven and heat oven to 450 degrees. 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 tablespoons) and the juice from half of the lime (just under 1 tablespoon). 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 teaspoon.) 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.

SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON



Saffron Fish With Red Peppers and Preserved Lemon image

This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.

Provided by Joan Nathan

Categories     dinner, seafood, appetizer, main course

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 13

A few pinches to 1/2 teaspoon saffron strands
2 tablespoons olive oil
3 red bell peppers, trimmed, quartered, seeded, then halved crosswise
1 large red or yellow onion, diced
2 tomatoes, diced
6 garlic cloves, peeled and left whole
1 bunch cilantro, leaves and delicate stems separated and chopped
Kosher salt and coarsely ground black pepper
8 skinless fish fillets (about 4 ounces each), such as salmon, sea bass, striped bass, whitefish or rockfish
1 teaspoon ground sweet paprika
1/2 teaspoon red-pepper flakes (optional)
1/4 cup pitted kalamata or green Moroccan olives
1 preserved lemon, rinsed, chopped (peel and flesh) and seeded (or the juice of 1 fresh lemon)

Steps:

  • Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
  • Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
  • Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
  • When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
  • Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.

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