Turkish Grilled Whitefish
1 lb whitefish fillets, y-bone removed optional
2 tbs Turkish Baharat
3 shallots, grated or one small onion grated
2 tbs lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper
Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a shallow pan. Place whitefish in pan and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 4-6 minutes a side on a very hot BBQ grill or pan fry in hot skillet.
To enjoy in a Pide ,grill Naan or Pide** on BBQ and spread on a bit of yoghurt tahini sauce (recipe follows).
Yoghurt tahini sauce
1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.
Try with pickerel or snapper fillets, or shrimp, the Turkish Baharat seasoning is a quality blend of spices, with no msg, no sugar, no added salt and is local. It is also excellent with beef and chicken. Visit KarenFood for the whole scoop!