My memories of visiting Iran always included a trip to the Caspian Sea: lush seascapes and mountains, friendly faces, and oh, the food! Fresh fish, grilled eggplant, young garlic, rich eggs — the food of the Caspian stays with you long after you visit.
This simple-to-prepare fish entree takes me back to these trips. In this recipe, catfish takes the place of the delicate white fish you’d find in the Caspian region. It’s glazed with a sweet and sour garlicy sauce that’s perfect with rice. I like to serve this alongside a green salt salad for a complete meal.
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon turmeric
1 tablespoon flour
1 tablespoon golpar (ground Angelica seeds)
1/4 cup vegetable oil
4 catfish fillets (about 2 pounds)
3 cloves garlic, grated
1/2 cup white wine vinegar mixed with 2 teaspoons sugar
2 tablespoons chopped parsley
1. Prepare the dry seasoning: In a wide, shallow bowl, mix together the salt, pepper, turmeric, flour, and golpar and set aside.
2. Rinse the fish and pat dry. Dredge both sides of the fish in the seasoning and arrange on a plate.
3. Heat the oil in a wide saute pan over high heat until hot. Sear the fish until brown on both sides, about 3 minutes for each side.
4. Reduce heat to low and add the garlic. Saute the garlic for 1 minute.
5. Add the vinegar mixture and simmer for 6 minutes over low heat until the fish is tender.
6. Garnish with parsley and serve with rice.