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Fish Stuffed With Fresh Herbs (mahi-ye Tu Por Ba Sabzi)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Jewish		6	Servings

INGREDIENTS

1		Fish, sea bass salmon
		rockfish or 6 thick
		fillets of flounder or
		orange roughy about 6
		pounds total cleaned and
		scaled
2	t	Salt
3	T	Olive oil
2		Cloves garlic, peeled and
		crushed
1/2	c	Chopped fresh parsley
2	T	Chopped fresh tarragon
4		Scallions, chopped
1	T	Chopped fresh coriander
1/4	c	Chopped fresh mint -or-
2	T	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	t	Freshly ground black pepper
1/2	t	Ground saffron, dissolved in
		2 tablespoons hot water
1		Lime -or-
2		Seville oranges, cut in half

INSTRUCTIONS

Recipes from Persian Cooking For A Healthy Kitchen  Rinse fish in cold
water. Pat dry with paper towel and rub inside and  out with 1 teaspoon
salt. In a non-stick skillet, heat 2 tablespoons  of oil and sautÃ©
garlic, parsley, tarragon, scallions, coriander,  and mint; add
walnuts, barberries, raisins, lime juice, 1 teaspoon  salt, and pepper.
Mix well and remove from heat. Preheat oven to  400Â°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. Arrange the  fish on a serving platter
and garnish with lime or Seville orange  slices. 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.  Posted to
JEWISH-FOOD digest V97 #045 by Daniella De Picciotto
<daniela@dialdata.com.br> on Feb 11, 1997.

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