Grilled linefish with ghooreh is a Persian-inspired, full of exotic flavours. ‘Torshi’ (pickles) is an important element in Persian cuisine. Pickles are eaten with most meals, together with a selection of fresh herbs. Ghooreh or unripened pickled sour grapes are fantastic with seafood and add an intense acidic flavour to food.
Grilled linefish with ghooreh (Persian pickled sour grapes)
- 20g (2 tbsp) butter
- 30ml (2 tbsp) olive oil
- 45ml (3 tbsp) ghooreh (Persian pickled sour grapes)
- 150g fresh flat-leaf parsley, chopped
- salt and freshly ground black pepper, to taste
- 500g linefish fillets
Preheat the oven to 180°C.
Heat a large non-stick frying pan and add the butter, olive oil, ghooreh and parsley. Season well, heat through and set aside.
Place the fish fillets on a baking tray and season.
Pour the butter sauce over the fish fillets and bake in the oven for 15 – 20 minutes.
Serve on a bed of steamed saffron rice with the sauce spooned over the fish and plenty of fresh herbs.
Cook's tip: Some specialty delis stock a selection of Persian pickled products. If you cannot find ghooreh, simply add 30 – 45ml (2 – 3 tbsp) of verjuice to the butter sauce for that tart flavour.