• NYT E-Z Dinner - 59

    From Dave Drum@1:2320/105 to All on Mon Jan 29 13:35:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mahi Ba Somagh (Sumac Roasted Fish)
    Categories: Seafood, Herbs, Citrus
    Yield: 4 servings

    2 lg Branzini or trout (1 1/2 lb
    - ea); butterflied, heads &
    - tails kept on if desired
    1 md Orange
    1 md Lime
    1 tb Sumac
    1/4 ts Ground turmeric
    1 tb Extra-virgin olive oil
    1 ts Fresh ground black pepper
    1 ts Kosher salt
    Fresh mint leaves; torn, for
    - serving (opt)

    Position a rack in the center of the oven and set oven
    @ 450-|F/232-|C.

    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.

    By: Naz Deravian

    RECIPE FROM: https://cooking.nytimes.com

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