Fish Stuffing
INGREDIENTS:
1 lg Fish (sea bass, salmon,
-rockfish) or 6 thick
-fillets of flounder or
-orange roughy, about 6
-pounds total, cleaned and
-scaled
2 ts Salt
3 tb Olive oil
2 Cloves garlic, peeled and
-crushed
1/2 c Chopped fresh parsley
2 tb Chopped fresh tarragon
4 Scallions, chopped
1 tb Chopped fresh coriander
1/4 c Chopped fresh mint -or-
2 tb Dried
1 c Finely ground walnuts
1/4 c Dried barberries, cleaned,
-soaked for 20 minutes in
-water and drained*
1/4 c Raisins
1/4 c Fresh lime juice
1/4 ts Freshly ground black pepper
1/2 ts Ground saffron, dissolved in
-2 tablespoons hot water
1 Lime -or-
2 Seville oranges, cut in half
1 lg Fish (sea bass, salmon,
-rockfish) or 6 thick
-fillets of flounder or
-orange roughy, about 6
-pounds total, cleaned and
-scaled
2 ts Salt
3 tb Olive oil
2 Cloves garlic, peeled and
-crushed
1/2 c Chopped fresh parsley
2 tb Chopped fresh tarragon
4 Scallions, chopped
1 tb Chopped fresh coriander
1/4 c Chopped fresh mint -or-
2 tb Dried
1 c Finely ground walnuts
1/4 c Dried barberries, cleaned,
-soaked for 20 minutes in
-water and drained*
1/4 c Raisins
1/4 c Fresh lime juice
1/4 ts Freshly ground black pepper
1/2 ts Ground saffron, dissolved in
-2 tablespoons hot water
1 Lime -or-
2 Seville oranges, cut in half
Recipes from Persian Cooking For A Healthy Kitchen
1. Rinse fish in cold water. Pat dry with paper towel and rub inside and out with 1 teaspoon salt.
2. In a non-stick skillet, heat 2 tablespoons of oil and saut? garlic, parsley, tarragon, scallions, coriander, and mint; add walnuts, barberries, raisins, lime juice, 1 teaspoon salt, and pepper. Mix well and remove from heat.
3. Preheat oven to 400?F. Fill the fish with the herb stuffing; pin the cavity shut. Lay the fish in a greased baking dish. Dot the fish with the remaining oil and saffron water; place in the oven. Bake for 20 to 30 minutes (depending on the size of the fish), until the fish flakes easily with a fork. Baste occasionally with pan juices.
4. Arrange the fish on a serving platter and garnish with lime or Seville orange slices.
5. Serve with Saffron Steamed Plain Basmati Rice (chelow) and fresh herbs. Note: If using fish fillets, place the stuffing in the center of a greased baking dish. Cover it with fish and pour the saffron water, oil, and juice over the fish. Continue with step 4.
*Clean sand from dried barberries (zereshk) by removing their stems and placing barberries in a colander. Place colander in a large container full of cold water and allow barberries to soak for 20 minutes. The sand will settle to the bottom of the container. Take the colander out of the container and run cold water over the barberries; drain and set aside. If using fresh barberries, remove stems and rinse with cold water.
1. Rinse fish in cold water. Pat dry with paper towel and rub inside and out with 1 teaspoon salt.
2. In a non-stick skillet, heat 2 tablespoons of oil and saut? garlic, parsley, tarragon, scallions, coriander, and mint; add walnuts, barberries, raisins, lime juice, 1 teaspoon salt, and pepper. Mix well and remove from heat.
3. Preheat oven to 400?F. Fill the fish with the herb stuffing; pin the cavity shut. Lay the fish in a greased baking dish. Dot the fish with the remaining oil and saffron water; place in the oven. Bake for 20 to 30 minutes (depending on the size of the fish), until the fish flakes easily with a fork. Baste occasionally with pan juices.
4. Arrange the fish on a serving platter and garnish with lime or Seville orange slices.
5. Serve with Saffron Steamed Plain Basmati Rice (chelow) and fresh herbs. Note: If using fish fillets, place the stuffing in the center of a greased baking dish. Cover it with fish and pour the saffron water, oil, and juice over the fish. Continue with step 4.
*Clean sand from dried barberries (zereshk) by removing their stems and placing barberries in a colander. Place colander in a large container full of cold water and allow barberries to soak for 20 minutes. The sand will settle to the bottom of the container. Take the colander out of the container and run cold water over the barberries; drain and set aside. If using fresh barberries, remove stems and rinse with cold water.