Fast and easy fish with an exotic flair.

This is fast and easy fish with an exotic flair.

Find ground sumac at Mediterranean markets. Serve with rice.

4 servings

11/2 to 2 pounds striped bass or catfish fillets

1/4 cup olive oil

2 limes

11/2 teaspoons fine sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon ground turmeric

1/4 cup ground sumac

4 cloves garlic

1/4 cup walnut pieces

1 packed cup flat-leaf parsley leaves

1/4 cup packed fresh mint leaves

1.

Position an oven rack 4 to 6 inches from the broiler element. Preheat the broiler.

2. Use cooking-oil spray to grease a baking dish or rimmed baking sheet large enough to hold the fish in a single layer. Rinse the fillets and pat dry with paper towels. Brush them with 2 tablespoons of the oil. Cut the limes in half, then squeeze 2 of the halves over the fish.

3. Stir together 1/2 teaspoon of the sea salt, 1/4 teaspoon of the pepper, and all of the turmeric and sumac in a small bowl. Coat the fish on both sides with the mixture. Place the fillets in the prepared dish or baking sheet.

4. Coarsely chop the garlic, then transfer it to a food processor along with the walnuts, parsley, and mint. Squeeze a tablespoon of juice from a third lime half, then pour in the remaining 2 tablespoons of oil. Add the remaining teaspoon of sea salt and 1/4 teaspoon of pepper. Pulse to a coarse, gremolatalike consistency (not a paste).

5. Broil (top rack) for 6 to 9 minutes, turning the pan front to back halfway through the cooking, until the fillets are opaque, fragrant, and slightly crisped/browned on top.

6. Transfer the fish to a platter. Immediately spoon some of the walnut topping down the center of each fillet. Squeeze the remaining lime half over the fish, and serve.

- Adapted from Joon: Persian Cooking Made Simple (Mage, 2015)

Per serving: 350 calories, 32 g protein, 4 g carbohydrates, 23 g fat, 4 g saturated fat, 135 mg cholesterol, 930 mg sodium, 1 g dietary fiber, 0 g sugar.