Sometimes, a single scent or bite can awaken cherished memories. For me, it’s the irresistible aroma of Mahi Kabab ba Somagh – Sumac Roasted Fish that instantly transports me back to the shores of the Caspian Sea (Shomal). Our summer holidays were filled with long days by the water, often ending in cozy seaside huts. There, we enjoyed “Mahi-e Kababi” – freshly caught whole fish, grilled right before our eyes and served with crusty bread, sumac onions, and a squeeze of lemon.

Today, I recreate that flavor in my kitchen – effortlessly and in no time. Using my contact grill, I can prepare Mahi Kabab ba Somagh – Sumac Roasted Fish – in just 10 minutes. Try it for yourself and bring the taste of the Caspian Sea to your plate!

MAHI KABAB BA SOMAGH – SUMAC ROASTED FISH

In Shomal, a freshly caught fish, still glistening and fragrant with the scent of the sea, is split open down the middle so it can lie flat on the grill. Then comes the magical moment: the fish is generously rubbed with sumac, a vibrant red spice that perfectly enhances its flavor with a refreshing tang. As it cooks on the hot grill, an irresistible aroma fills the air, tempting all who are near. The skin crisps up beautifully while the flesh remains tender and juicy—a true feast for the senses that brings the taste and scent of summer evenings by the sea to your plate.

SUMAC ROASTED DORADEFILLETS

For this recipe, I used dorado (sea bream) fillets and seasoned them with a mixture of olive oil, sumac, turmeric, pepper, and a pinch of salt. The contact grill does the rest, delivering perfect seared flavors while keeping the fish juicy. You can also prepare this recipe on a charcoal grill or in a grill pan.

It is a quick, low-calorie, and healthy dish, as fish is low in fat, packed with protein, and tastes flavorful. After grilling, simply brush it with a mixture of freshly squeezed orange and lime juice. That’s all! And the best part: with a contact grill, it’s effortless—even in a small city apartment.

WHAT IS SUMAC?

Before we dive in, let’s familiarize ourselves with the star ingredient: Sumac. This deep-red, finely ground spice is derived from the dried berries of the sumac shrub, which thrives in the mountainous regions of Iran. In provinces such as Kurdistan, East Azerbaijan, and Khorasan, these shrubs grow wild along hillsides and fields. The berries ripen under the warm sun and are hand-harvested in late summer.
Once harvested, the berries are dried and finely ground to produce the aromatic spice we know as sumac. Its flavor is truly unique—a vibrant blend of tangy, lemon-like freshness with a warm, earthy undertone. It’s no surprise that sumac is a staple in Persian cuisine.

SUMAC AS A TABLE SPICE

Whether sprinkled on fish, meat, or salads, sumac adds a burst of freshness and an unmistakable aroma to any dish. In Iran, it’s often served as a table condiment, allowing diners to enhance their meals according to their taste. When using sumac, always choose a fresh, high-quality product, as the spice can quickly lose its intensity if stored for too long. With sumac, you can bring the authentic flavors of Iran straight to your kitchen!

WHAT IS CHASHNI SUMAC?

In Persian cuisine, the term “Chashni” (چاشنی) refers to side dishes, sauces, or flavorful additions that enhance or complete a meal. It can encompass a variety of elements; for instance, Mast-o-Khiyar, which is a yogurt and cucumber dish, is classified as a Chashni. Additionally, it can refer to spice blends or specific ingredients used to elevate the flavor profile of a dish, such as Chashni Sumac.
Chashni Sumac specifically emphasizes the tangy, citrusy flavor of sumac, making it an excellent complement to a wide range of dishes.

DIE KULINARISCHE WELTREISE

Connecting with other bloggers to explore a shared theme while embarking on a culinary journey around the world is a fantastic experience! This November, the Culinary World Tour by Volkermampft focuses on fish and seafood, showcasing a stunning variety of recipes. From exotic delicacies to traditional dishes, there’s something for everyone to enjoy.
Be sure to check out the contributions from other participants! I will add more exciting recipes throughout the month. Get inspired and dive into the incredible world of seafood cuisine! All recipes in German, execpt for Wilma –  🐟🌍

INGREDIENTS SUMAC ROASTED FISH

4 Dorade fillets

1 orange (juice)

1 lime (juice)

INGREDIENTS FOR SUMAC CHASHNI

2 tbsp olive oil

1 tbsp sumach

1 tsp turmeric

Salt and pepper to taste

PREPARATION SUMAC ROASTED FISH

Rinse the dorado fillets under cold water and pat them dry. Halve the orange and lime. Zest one half of each fruit and squeeze the juice from them. Set the other halves aside for garnish.

PREPARATION SUMAC CHASHNI

In a bowl, mix olive oil, sumac, turmeric, salt, and pepper. Generously coat the dorado fillets with this mixture.

ROASTING THE SUMAC FISH

Preheat a contact grill or grill pan and lightly grease it with oil. Grill the seasoned fillets on both sides until they are golden brown and flaky, about 5 to 6 minutes per side.

SERVING

Just before serving, drizzle the fillets with the orange and lime juice and sprinkle with the zest. Garnish with the reserved orange and lime slices.

TIP

Pair the dish with sumac onions, Taftoon bread, or a crusty baguette for a complete and flavorful meal.

Save the recipe for later on Pinterest!

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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