Fire-Roasted Whole Seabass Mezze with Sizzling Marcona Almond-Caper Butter & Pomegranate Shatta over Velvet Tarator Tahini

Instructions

1. 1

   Ignite a charcoal grill or open-fire pit to medium-high heat with natural hardwood coals pushed to create direct and indirect heat zones, placing a well-oiled grill grate 4 to 5 inches above embers. Pat 1 whole fish completely dry with paper towels inside and out—dry skin is essential for blistered, non-stick fire roasting.

   10 min

   Tip: If your fish skin has any residual moisture, it will steam and stick to the grill instead of crisping.

2. 2

   Cut three diagonal slashes on each side of the seabass through the skin down to the bone. Season the cavity and exterior with 1 tbsp olive oil, 1 tsp kosher salt, 0.25 tsp freshly cracked black pepper, 1 tsp ground coriander, and 0.5 tsp ground cumin. Stuff the cavity with half the lemon rounds from 2 lemons, 3 sprigs from 0.75 cup fresh dill, and 4 sprigs from 0.75 cup fresh flat-leaf parsley.

   5 min

   Tip: Scoring the flesh ensures the fragrant smoke penetrates right down to the spine and keeps cooking even.

3. 3

   Make the velvet tarator tahini: In a medium bowl, whisk together 0.5 cup pure raw sesame tahini, 3 cloves garlic, the juice of 1 lemon from 2 lemons, and 0.5 tsp kosher salt. It will seize up; gradually drizzle in 0.5 cup ice water whisking continuously until it transforms into a glossy, pale ivory sauce. Stir in 3 tablespoons finely minced herbs from the remaining 0.75 cup fresh flat-leaf parsley and 0.75 cup fresh dill.

   7 min

   Tip: Ice water creates the silkiest emulsion. Adjust with an extra splash of cold water until it flows like rich heavy cream.

4. 4

   Mix the pomegranate shatta: In a small bowl, combine 1.5 tbsp pomegranate molasses, 1 tbsp olive oil, 1 fresh red bird's eye or serrano chili, and 0.25 tsp freshly cracked black pepper. Set aside to allow the chili heat to infuse into the sweet-tart syrup.

   3 min

   Tip: This quick condiment brings brilliant acidity to pierce through the rich oily fish and tahini.

5. 5

   Brush the preheated grill grates thoroughly with 1 tbsp olive oil. Lay the seasoned seabass over direct hot embers alongside the remaining lemon rounds from 2 lemons. Roast undisturbed for 6 to 7 minutes until the skin is blistered and releases effortlessly from the grates, then carefully flip with two wide spatulas. Cook another 5 to 6 minutes until the flesh flakes to the bone and the internal temperature registers 135°F (57°C). Transfer fish to rest on a board for 3 minutes.

   13 min

   Tip: Do not rush the flip! If the fish resists, give it another 45 seconds over the coals to form a natural crust.

6. 6

   While the fish roasts, prepare the sizzling crunch: In a small skillet or cast iron pan set over medium-high heat on the grill edge or stove, melt 3 tbsp unsalted butter. Add 0.25 cup skinless Marcona almonds and 2 tbsp nonpareil capers. Sizzle for 2 to 3 minutes until the butter foams with nutty brown flecks and the almonds turn golden. Remove from heat immediately and swirl in 1 tsp Urfa biber chili flakes so they toast without scorching.

   4 min

   Tip: Capers pop and become delightfully crisp in the hot fat, lending tiny bursts of salinity.

7. 7

   Assemble the platter: Swoosh the prepared tarator tahini across a large, wide serving platter. Gently transfer the fire-roasted whole seabass onto the center and arrange the charred grilled lemon rounds alongside. Pour the sizzling almond-caper brown butter directly over the crisp fish skin. Drizzle the pomegranate shatta all around, then shower the entire platter with 0.33 cup fresh pomegranate seeds, the remaining torn 0.5 cup fresh mint, remaining 0.75 cup fresh dill, and a dusting of 1 tsp sumac.

   5 min

   Tip: Serve immediately with warm flatbreads so guests can pull flakes of smoky fish and swipe through the layered sauces.