Ingredients

The following ingredients have 5 Servings
  • 1 cup pomegranate seeds
  • Pinch of salt
  • 1 tablespoon lemon juice
  • 1/2 cup chopped cilantro
  • 2 pounds skin-on fish fillets, such as Alaskan black cod or sturgeon
  • 1/4 cup lemon juice
  • 2 tablespoons minced fresh dill
  • 1/2 teaspoon coarse sea salt, plus more for sprinkling
  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, thinly sliced
  • 2 or 3 scallions, thinly sliced
  • 2 medium tomatoes, sliced, optional
  • 1 tablespoon sumac powder

Instruction

  • To make relish, put pomegranate seeds in heavy bowl and mash with a pestle or wooden spoon to release some juices. Add salt and lemon juice, stir and set aside for about 30 minutes. Wait until just before serving to add chopped cilantro.
  • Slice the fish fillets crosswise into 1 1/2-inch-wide pieces and lay them in a shallow dish. Mix together lemon juice, dill, salt and olive oil and pour mixture over fish. Flip the fish in the marinade to coat well and set aside for 30 minutes or so.
  • Heat a charcoal or gas grill to medium, and place the grill rack about 5 inches above the coals or flame.
  • Thread the fish slices on skewers with the skin side down. Place fish skin side down on rack and grill for 10 minutes, then flip and cook other side until just done, another 4 minutes or so.
  • Transfer fish to a platter and garnish with onions, scallions and tomato slices, if using. Spoon some pomegranate relish over fish. Sprinkle everything lightly with salt and then generously with sumac powder.