Baku Fish Kebabs
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup pomegranate seeds
- Pinch of salt
- 1tablespoon lemon juice
- ½cup chopped cilantro
- 2pounds skin-on fish fillets, such as Alaskan black cod or sturgeon
- ¼cup lemon juice
- 2tablespoons minced fresh dill
- ½teaspoon coarse sea salt, plus more for sprinkling
- 1tablespoon extra-virgin olive oil
- 1medium red onion, thinly sliced
- 2 or 3scallions, thinly sliced
- 2medium tomatoes, sliced, optional
- 1tablespoon sumac powder
For the Pomegranate Relish
For the Fish
Nutritional analysis per serving (6 servings)
190 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 28 grams protein; 269 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Slice the fish fillets crosswise into 1½-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.
- Step 3
Heat a charcoal or gas grill to medium, and place the grill rack about 5 inches above the coals or flame.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
You need to mash up some of the pomegranates as the recipe indicates, I used a mortar and pestle, otherwise you have a bunch of hard seeds. I don't have a grill so used a stove-top grill pan and it worked fine. Didn't thread pieces of fish on skewers. I loved this recipe, it was very delicious, low calorie, and will make it again. I used various colors of heirloom tomatoes and served with basmati rice mixed with saffron. Very colorful. Wonderful.
Is it just me or does anyone else find pomegranate seeds inedible?
Tasty but black cod fell apart on me. I think its too delicate of a fish - would use halibut next time.
We made this tonight- a cold and snowy evening - exactly as written though used swordfish on skewers under the broiler. So delicious!!!! A breath of spring. Also- we liked the suggestion of drizzling pomegranate molasses (which we happened to have on hand for some other recipe??!) on top and it was perfection. Thank you!
I wonder how this would be with swordfish? Why not?
In Baku, this kebab is served with a drizzle of pomegranate molasses and sumac. It’s tasty!