Loading ...Spicy Stuffed Fish
By: Habeeb Salloum/Arab America Contributing Writer
Many years ago, we were invited to a ‘pot-luck’ day at the home of a good friend, Mustafa. It was his annual Christmas Eve get-together that was an all-day event. Everyone who came brought something. The excitement was not just the spirit of the Christmas season but even more so, the anticipation of the different types of foods that we would be tasting. It was during one of these get-togethers that I was introduced to a dish of spicy hot stuffed fish prepared by a guest who had recently arrived from Latakia.
Initially, Mustafa had hesitated a bit before placing his tray on the table. Through all the chatter and laughter, I heard him tell the host that he only wished that we were celebrating the holidays in his own city. Sympathizing with him and assuming that he was missing his family, I reassured him that we were all one big family here in Toronto. “No”, Mustafa explained. “In Latakia the fish would be freshly caught and prepared promptly. I’ve never gone to a supermarket and picked out a fish that’s been scaled and cleaned. I usually do this all on my own.” Needless to say, the lavish praise Mustafa’s dish received put any of his doubts on the back burner.
Serves 2
The stuffing:
3 cloves garlic, finely chopped
1 teaspoon finely chopped jalapeno pepper
4 tablespoons coarsely chopped walnuts
2 tablespoons olive oil
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cumin
1/8 teaspoon sumac
Preparing the fish:
1-pound whole red snapper, cleaned, scaled, washed and patted dry
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon sumac
1/8 teaspoon Aleppo pepper
juice from 1/2 lemon
4 tablespoons pomegranate seeds
sprigs of parsley for garnish (optional)
Preheat oven to 400o.
To make the stuffing, in a bowl, mix together the garlic, jalapeno, walnuts, 2 tablespoons of the olive oil, 1 tablespoon lemon juice, 1/8 teaspoon of the salt, 1/8 teaspoon of the pepper, 1/8 teaspoon cumin and 1/8 teaspoon of the sumac. Set aside.
Place the fish on a baking tray then fill the cavity with the stuffing. Press to close tightly or secure with toothpicks. Brush both sides of fish with 2 tablespoons of the olive oil.
In a small bowl, mix together the salt, pepper, cumin, sumac, and Aleppo pepper, then sprinkle on both sides of the fish. Squeeze the juice from the half lemon over the fish.
Bake for 30 minutes. Transfer to a serving platter and decorate with the pomegranate seeds and garnish with the parsley. Serve immediately.
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