Persian smoked whitefish is a traditional dish that’s served on the first day of the Persian New Year calendar called “Norooz.”. In the western calendar, Norooz coincides with the first day of spring. It’s customary to serve fish because it symbolizes life and rebirth. The smokey flavor is mild and subtle and the fish itself is incredibly light. I learned this recipe recently and it’s one that I fell in love with. Persian smoked whitefish is super easy to make and served at room temperature. Prepare it in advance and have it ready at the table before your guests arrive. Decorate your Persian smoked whitefish with dill leaves, citrus slices and pomegranate seeds.
Skill level: Easy
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- 1 2 1/2 pounds Smoked Whitefish
- 1/4 cup white vinegar
- 2 sheets paper towel
- Garnish with fresh dill, citrus slices and pomegranate seeds
- Heat oven 350 degrees.
- Wash the fish thoroughly and pat dry.
- Using a pastry brush cover the fish and it’s cavity with the vinegar
- Line a baking pan large enough to fit the fish with foil.
- Place the fish in the pan.
- Place the 2 sheets of paper towel inside the cavity.
- Cover the fish with foil.
- Bake for 1 hour.
- Uncover, remove the paper towel and gently using the back of a knife remove the skin while the fish is still hot. If you wait for it to cool down, the skin will not come off.
- Place on a serving platter and serve alongside your favorite rice dish.
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