Fish Kebabs – Azerbaijan 🇦🇿

Originally Posted: December 2023

I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re in Azerbaijan with a refreshing take on Fish Kebabs, served with a vibrant Pomegranate Relish. This is light, tangy, and perfect for a BBQ!

Ingredients (Serves 4):

For the Pomegranate Relish:

• 1 cup pomegranate seeds

• Pinch of salt

• 1 tbsp lemon juice

• ½ cup chopped coriander

For the Fish Kebabs:

• 1kg sturgeon fillets (I used cod)

• ¼ cup lemon juice

• 2 tbsp minced fresh dill

• ½ tsp coarse sea salt, plus extra for sprinkling

• 1 tbsp extra-virgin olive oil

• 1 medium red onion, thinly sliced

• 2 or 3 spring onions, thinly sliced

• 2 medium tomatoes, sliced

• 1 tbsp sumac powder

Method:

1. Make the Pomegranate Relish:

In a sturdy bowl, gently mash the pomegranate seeds with a pestle or wooden spoon to release their juices. Add salt and lemon juice, stir well, and let the mixture sit for about 30 minutes. Just before serving, stir in the chopped coriander.

2. Prepare the Fish:

Slice the fish fillets into 1½-inch-wide pieces and place them in a shallow dish. In a separate bowl, mix the lemon juice, minced dill, coarse sea salt, and olive oil. Pour the marinade over the fish, ensuring they are evenly coated, and allow them to marinate for around 30 minutes.

3. Grill the Fish:

Preheat a charcoal or gas grill to medium heat. Thread the fish pieces onto skewers with the skin side facing down. Place the fish on the grill and cook for about 10 minutes, then flip and grill for another 4 minutes until just done.

4. Assemble and Serve:

Transfer the grilled fish kebabs to a serving platter. Garnish with the sliced red onion, spring onions, and tomato slices. Spoon the pomegranate relish over the top and lightly sprinkle everything with salt. Finally, dust generously with sumac powder for that authentic Azerbaijani touch.

Enjoy these delicious, tangy fish kebabs with the brightness of the pomegranate relish!

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