You can make this supersimple Iranian dish from cookbook author Naomi Duguid with any white fish fillets. Turmeric gives the fish a vibrant yellow color, but it’s the aromatic fenugreek leaves that give it a distinctive flavor.
Slideshow:More Fast Fish Recipes
1/4 cup all-purpose flour
1 tablespoon crumbled fenugreek leaves
1/2 tablespoon dried mint
1/2 tablespoon dried dill
1/2 tablespoon dried thyme
1/2 teaspoon cayenne
1/4 teaspoon ground turmeric
Four 6-ounce skin-on red snapper fillets
1/4 cup vegetable oil
Lemon wedges and greens, for serving
How to Make It
In a shallow bowl, whisk the flour with the fenugreek, mint, dill, thyme, cayenne and turmeric. Season the fish with salt and pepper; dredge in the flour.
In a large cast-iron skillet, heat the oil until shimmering. Add the fish skin side down and press with a spatula to flatten. Cook over moderately high heat until the skin is browned, 4 minutes. Turn the fish and cook until white throughout, 2 minutes longer. Serve with lemon wedges and greens.
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