A popular Azerbaijani appetizer, this dish pairs grilled trout fillet with tomatoes, peppers, and onions charred over an open flame. It is served with pomegranate molasses and fresh herbs.
Rub the trout fillet with olive oil, salt, and black pepper. Let it stand at room temperature for 10 minutes.
Grill the whole tomatoes, red bell pepper, and red onion over an open flame, turning the vegetables until charred. Place the trout skin-side down on the grill and cook until lightly browned on the outside, taking care not to break up the flesh.
Peel the charred vegetables and chop them into small pieces. Break the grilled trout into large chunks and mix it with the vegetables.
Drizzle with olive oil, lemon juice, and pomegranate molasses, then sprinkle with chopped parsley and serve.
Place the fish on the grill skin-side down and avoid turning it often, or the flesh may fall apart. The charred vegetables are much easier to peel while warm. Contains fish.
Balığı önce ızgaraya koyduğumda derisi yapıştı, ikinci denememde ızgarayı iyice ısıtıp yağladıktan sonra hiç sorun yaşamadım. Köz biberlerin kabuğunu sıcakken soymak gerçekten çok daha kolaymış, editör notunu okumadan önce soğutup uğraşmıştım.
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