Sumacandchilliovenfries Food

SUMAC BAKED FISH WITH SAFFRON QUINOA

Sumac Baked Fish With Saffron Quinoa image

Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.

Provided by Najmieh Batmanglij

Categories Dinner Seafood Fish Bass Quinoa Saffron Herb Walnut Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Pescatarian

Yield 4-6 servings

Number Of Ingredients 25

Ingredients

Saffron Quinoa:
3 cups (540g) quinoa
4 cups (950ml) water
2 teaspoons fine sea salt
¼ cup (60 ml) olive oil
¼ teaspoon ground saffron
1 teaspoon ground cardamom
Sumac rub:
2 teaspoons fine sea salt
1 teaspoon freshly ground pepper
1 teaspoon turmeric
¼ cup sumac powder
Fish:
4 fillets of salmon, striped bass, or catfish (each ½ in (1cm) thick; about 2 lb (900g) total weight)
2 tablespoons olive oil combined with 2 tablespoons lime juice
Green sauce topping:
¼ cup (55g) shelled walnuts, roughly chopped
1 cup (85g) basil, fresh, roughly chopped
1 cup (85g) cilantro, fresh, roughly chopped
1 cup (85g) mint, fresh, roughly chopped
2 cloves garlic, peeled and finely chopped
2 tablespoons lime juice
½ teaspoon fine sea salt
½ teaspoon freshly ground pepper
¼ cup (60ml) olive oil

Steps:

For the quinoa:
Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.
Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.
Fluff the cooked quinoa with a fork and reserve until ready to serve.
For the fish:
In a bowl, mix all the ingredients for the sumac rub and set aside.
Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).
Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.
Meanwhile, mix all the ingredients for the green sauce topping and set aside.
Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.

SUMAC CHICKEN BREASTS

Sumac Chicken Breasts image

I have taken this recipe from Moxie's Sumac Salmon #61262 because we loved it so much and wanted to try sumac with chicken. It worked! Just love the flavour of sumac, wish it hadn't taken me so long to discover it. Marinating time isn't included in prep. time - I didn't have time to marinate for more than 15 minutes tonight and it was still wonderful.

Provided by Ninna

Categories Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 chicken breasts
2 tablespoons ground sumac
4 tablespoons balsamic vinegar
salt & pepper, to taste
lemon wedge, to garnish

Steps:

Rub sumac into the chicken breasts and pour balsamic vinegar over and marinate for 30 to 60 minutes in the fridge.
Spray oven tray with olive oil spray or use baking paper lined tray and bake in 180degC (350degF) oven for 20-30 minutes or until cooked, depending on thickness of chicken breast.
This can also be cooked on the stove top or bbq.

SUMAC AND CHILLI OVEN FRIES

Sumac and Chilli Oven Fries image

I have not tried this recipe as yet. I saw it in the newspaper and decided to post it here.I have finaly got down to trying this recipe and I have to agree with the other reviwers these wedges are rather bland as is. I have amended the quanities of the spices.

Provided by lemoncurd

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

5 medium potatoes
2 1/4 teaspoons sumaq
3/4 teaspoon chili powder
1/2 teaspoon salt
1 egg white, lightly beaten

Steps:

preheat oven to 195°C.
Grease an oven tray well with vegetable oil.
Wash and cut potatoes into wedges (do not peel potatoes).
Combine egg white and spices into a large bowl. Mix well.
Add potatoes and coat well.
Bake potatoes skin side down for 40 minutes or until tender and golden brown.
Serve with a relish or as a side.

Nutrition Facts : Calories 210.8, Fat 0.3, SaturatedFat 0.1, Sodium 325.3, Carbohydrate 46.8, Fiber 6, Sugar 2.2, Protein 6.3

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