Recipe for Grilled Fish with Sumac (Kabab-E Mahi Ba Somaq) 
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Yield:
4
Ingredients:
Amount Ingredient
1 lrg or 4 small firm-fleshed white fish fillets such as John Dory,
red snapper, sea bass, salmon, rockfish, swordfish (about 2 pounds)
2 clv garlic, peeled and crushed
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup fresh lime juice
1/2 cup sumac powder
Instructions:
Instructions: Wash the fillets, pat dry and rub both sides with garlic, salt and pepper.

Place the fillets in a baking dish and squeeze lime juice over them.

Sprinkle both sides with sumac powder to completely cover. Cover and refrigerate for 30 minutes or up to 8 hours.

Just prior to serving, preheat the oven to 5000F. Uncover the fish and pour 2 tablespoons of oil over it. Bake in the upper level of the oven for 6 to 10 minutes until crispy and brown. Alternatively, you can grill the fish over hot coals for approximately 3-5 minutes on each side.

Serves 4.

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