Because of their meaty texture, firm white fish like swordfish and halibut are perfect for grilling and skewering. In order to give the fish in her dish a hint of sweetness and a delicate flowery scent, Louisa Shafia relies on a marinade made of grated onion, lime juice, and turmeric. Black lime, or dried lime, is a common Persian condiment that has a zesty, sour flavour. The kebabs taste great without it, but this powerful sauce adds an added layer of complexity and brightness that makes it worthwhile to seek out.
Ingredients:
- 1 1/2 pounds of firm white fish fillets (swordfish, striped bass, or halibut), skinless and sliced into 2-inch pieces.
- One spoonful of powdered dry lime (like Sadaf) is optional.
- One and a half tsp kosher salt plus additional to taste
- One tsp black pepper
- One tsp finely ground red pepper
- 1/2 teaspoon ground turmeric
- One white onion, cut in half and skinned
- Three tsp extra virgin olive oil, plus additional for the grill
- Six tablespoons of freshly squeezed lime juice, split, along with three lime wedges for serving
- Three teaspoons of melted unsalted butter
- Four ten-inch metal skewers
- For serving, arrange lavash, sumac, plain whole-milk yoghurt, and fresh mixed herbs (such cilantro, dill, and mint).
Guide
In a sizable bowl, combine fish, salt, black pepper, red pepper, turmeric, and ground dry lime, if using.
Using a box grater with big holes, shred one onion half. Slice the remaining onion half thinly and reserve for serving. Place the grated onion between two layers of paper towels and press out as much moisture as you can. In the bowl with the fish, add the chopped onion, olive oil, and three tablespoons of lime juice. Toss to coat the fish evenly in marinade. Place a cover on it and refrigerate for half an hour.
Grill on medium-high heat, 400 to 450 degrees Fahrenheit. In the meantime, in a separate bowl, whisk together melted butter, remaining 3 tablespoons lime juice, and salt to taste; leave aside. Fish should be skewered, with a 1/2-inch gap between each piece.
On greased grates, arrange skewers. Sear the fish, uncovered, for 8 to 10 minutes, flipping it regularly and basting it with the butter mixture during the last 2 minutes of cooking, or until it is opaque, cooked through, and flake readily with a fork. Take the skewers from the grill and brush them with the leftover butter mixture.
Arrange skewers with the chopped onion that was set aside, lime wedges, lavash, yoghurt, sumac, and herbs.
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