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Ingredientes
- 1 lrg Fish (sea bass, salmon, rockfish) or possibly 6 thick fillets of flounder or possibly orange roughy, about 6 pounds total, cleaned and scaled
- 2 tsp Salt
- 3 Tbsp. Extra virgin olive oil
- 2 x Cloves garlic, peeled and crushed
- 1/2 c. Minced fresh parsley
- 2 Tbsp. Minced fresh tarragon
- 4 x Scallions, minced
- 1 Tbsp. Minced fresh coriander
- 1/4 c. Minced fresh mint -or possibly-
- 2 Tbsp. Dry
- 1 c. Finely grnd walnuts
- 1/4 c. Dry barberries, cleaned, soaked for 20 min in water and liquid removed*
- 1/4 c. Raisins
- 1/4 c. Fresh lime juice
- 1/4 tsp Freshly grnd black pepper
- 1/2 tsp Grnd saffron, dissolved in 2 Tbsp. warm water
- 1 x Lime -or possibly-
- 2 x Seville oranges, cut in half
Direcciones
- 1. Rinse fish in cool water. Pat dry with paper towel and rub inside and out with 1 tsp. salt.
- 2. In a non-stick skillet, heat 2 Tbsp. of oil and saute/fry garlic, parsley, tarragon, scallions, coriander, and mint; add in walnuts, barberries, raisins, lime juice, 1 tsp. 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 min (depending on the size of the fish), till 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 possibly 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 dry barberries (zereshk) by removing their stems and placing barberries in a colander. Place colander in a large container full of cool water and allow barberries to soak for 20 min. The sand will settle to the bottom of the container. Take the colander out of the container and run cool water over the barberries; drain and set aside. If using fresh barberries, remove stems and rinse with cool water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 6 servings | |
| Calories 142 | |
| Calories from Fat 97 | 68% |
| Total Fat 11.19g | 14% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 789mg | 33% |
| Potassium 209mg | 6% |
| Total Carbs 9.26g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.67g | 3% |
| Protein 3.51g | 6% |
