Fire-Roasted Sea Bass Skewers with Sizzling Pistachio-Caper Crisp & Pomegranate Tatbilah over Velvet Lemon Tahini

Instructions

1. 1

   In a medium mixing bowl, toss 1.25 lbs Mediterranean sea bass fillets cut into chunks with 2 tbsp extra virgin olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp Aleppo pepper flakes, 1 tsp fine sea salt, 0.5 tsp freshly ground black pepper, and 1 grated garlic clove. Thread the fish cubes snugly onto four pre-soaked metal or wooden skewers, keeping the skin oriented to contact the direct flame. Set aside at room temperature while you assemble the condiments.

   10 min

   Tip: Crowding the cubes slightly on each skewer prevents the delicate white fish from drying out over fierce heat.

2. 2

   Make the velvet tahini: In a bowl, whisk together 0.5 cup raw whole sesame tahini, 1 grated garlic clove, 2 tbsp fresh lemon juice, and 0.25 tsp fine sea salt. The mixture will seize up and turn thick; immediately begin drizzling in 0.33 cup ice-cold water splash by splash, whisking vigorously until it magically transforms into a pale, glossy, pourable ribbon. Taste and adjust lemon or salt to your liking, then smooth it across the base of your serving platter.

   8 min

   Tip: Do not panic when the tahini seizes! Ice water emulsion is pure kitchen alchemy and yields the dreamiest texture.

3. 3

   Prepare the tatbilah relish: In a small bowl, gently toss together 1 cup cherry tomatoes, 1 grated garlic clove, 2 tbsp fresh lemon juice, 0.25 tsp fine sea salt, 1.5 tbsp pomegranate molasses, 0.25 cup chopped fresh flat-leaf parsley, and 0.25 cup shredded fresh mint leaves. Set aside to let the juices mingle.

   7 min

   Tip: Tossing the tomatoes with acid and salt draws out their sweet juices, which amplify the tang of the pomegranate molasses.

4. 4

   Fire-roast the sea bass: Preheat a grill, grill pan, or broiler to screaming high heat. Place the prepared skewers directly over the flame and cook without moving for 3 to 4 minutes until deeply charred and the skin blisters. Flip carefully with a thin spatula and fire-roast the reverse side for another 2 to 3 minutes until the fish is opaque, firm to the touch, and lightly flaking. Transfer to a resting plate.

   7 min

   Tip: High, assertive heat is essential here—you want immediate blistering and smoke without overcooking the tender flesh.

5. 5

   In a small skillet set over medium heat, melt 2 tbsp unsalted butter with 2 tbsp extra virgin olive oil. Once the foam subsides, tip in 2 tbsp capers and fry for 1 minute until they blossom and crisp. Stir in 0.33 cup coarsely chopped shelled pistachios and 0.5 tsp Aleppo pepper flakes, swirling constantly for about 1 to 2 minutes until the butter turns hazelnut-brown, wonderfully fragrant, and sizzles cheerfully. Remove immediately from the heat.

   5 min

   Tip: Watch closely—the residual heat will finish toasting the nuts and crisping the capers without burning the butter milk solids.

6. 6

   To assemble, nestle the hot, fire-roasted skewers directly over the swooshed velvet lemon tahini. Spoon the juicy tomato-pomegranate tatbilah generously across and around the skewers, then immediately pour the sizzling warm pistachio-caper butter over everything so it hits the cold tahini with a hiss. Scatter over 0.25 cup fresh pomegranate seeds and the remaining 0.25 cup chopped fresh flat-leaf parsley, and serve straight away with warm flatbread.

   4 min

   Tip: Present this gorgeous mezze family-style while the butter is still warm and aromatic.