Baku Fish Kebabs Recipes

BAKU FISH KEBABS

Steps:

• To make relish, put pomegranate seeds in heavy bowl and mash with a pestle or wooden spoon to release some juices. Add salt and lemon juice, stir and set aside for about 30 minutes. Wait until just before serving to add chopped cilantro.
• Slice the fish fillets crosswise into 1 1/2-inch-wide pieces and lay them in a shallow dish. Mix together lemon juice, dill, salt and olive oil and pour mixture over fish. Flip the fish in the marinade to coat well and set aside for 30 minutes or so.
• Heat a charcoal or gas grill to medium, and place the grill rack about 5 inches above the coals or flame.
• Thread the fish slices on skewers with the skin side down. Place fish skin side down on rack and grill for 10 minutes, then flip and cook other side until just done, another 4 minutes or so.
• Transfer fish to a platter and garnish with onions, scallions and tomato slices, if using. Spoon some pomegranate relish over fish. Sprinkle everything lightly with salt and then generously with sumac powder.

FISH KEBABS

Steps:

• Purée fish with yogurt in a food processor until smooth.
• Stir together ginger, garlic, chile, salt, cumin, coriander, and turmeric in a large bowl, then add fish and cilantro and stir until seasonings are evenly distributed.
• Spread bread crumbs on a plate. Wet hands slightly, then form 2 tablespoons fish mixture into an oval about 3 inches long. Flatten oval slightly, then transfer to crumbs and turn to coat lightly. Transfer to a tray lined with wax paper. Make about 17 more patties in same manner.
• Heat 1/2 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, gently turning over once or twice with tongs, until golden and just cooked through, 2 1/2 to 3 minutes per batch. Transfer as fried to paper towels to drain.
• If serving as an hors d'oeuvre, put each patty on a skewer and serve with chutney for dipping. If serving as a first course, divide patties among 6 plates (about 3 per person) and drizzle with chutney.