Spicy Turkish Fish
July 15, 2017
"Spicy fish with lots of spices to make it interesting."
- FOR SPICY SUMAC SAUCE
- FOR FISH
- Serving Size: 1 (638.6 g)
- Calories 865
- Total Fat - 47.1 g
- Saturated Fat - 7.6 g
- Cholesterol - 453.3 mg
- Sodium - 2758.5 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 0.6 g
- Sugars - 0.7 g
- Protein - 101.1 g
- Calcium - 104.8 mg
- Iron - 5.3 mg
- Vitamin C - 11.2 mg
- Thiamin - 0.6 mg
For the spicy Sumac sauce: grind together the garlic, red pepper and sumac into a paste with a mortar and pestle. Whisk in the lemon juice, lemon zest, parsley, salt and olive oil.
When purchasing the whole sea bass or snapper, ask the fishmonger to cut into the backbone to create an extra deep cavity, or carfully do so yourself, being careful not to cut completely through the bone.
Preheat the oven to 425-degrees F.
Grind the garlic, jalapeno, capers or olives and salt into a paste.
Rub the paste in each gash and inside the cavity, making sure to push paste into the cut bone of the cavity so that the flavor spreads into the meat.
Rub the entire fish with olive oil.
Place lemon slices inside the cavity. The cavity should be deep enough so that lemon slices fit completely inside.
Bake on a sheet pan for about 30 minutes. Fish is done when the white meat is flaky.
Gently remove the filets from each side of the fish with two forks, being careful to leave the bones behind.
Pour the Spicy Sumac Sauce over the filets.
Tips & Variations
No special items needed.