Ingredients with Measurements:
- 4 fillets of white fish (such as cod or halibut)
- 2 large eggplants
- 4 cloves of garlic, minced
- 1 large onion, chopped
- 2 tomatoes, chopped
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Special equipment needed:
- Grill or grill pan
- Large skillet or wok
Step-by-step instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Cut the eggplants into thin slices and brush with olive oil. Grill the eggplant slices until they are tender and slightly charred, about 5-7 minutes per side. Remove from the grill and set aside.
3. In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onion and sauté until the onion is translucent, about 5 minutes.
4. Add the chopped tomatoes, turmeric, cumin, paprika, salt, and pepper to the skillet. Cook for 5-7 minutes until the tomatoes have broken down and the mixture has thickened.
5. Add the grilled eggplant slices to the skillet and stir to combine with the tomato mixture.
6. Season the fish fillets with salt and pepper and place them on the grill or grill pan. Cook for 3-4 minutes per side, or until the fish is cooked through.
7. Serve the fish fillets on a bed of the eggplant and tomato mixture. Garnish with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Skillet or wok: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Carbohydrates per serving: 15g
Protein per serving: 25g
Substitutions for ingredients:
- White fish fillets can be substituted with salmon or any other type of fish.
- If you don't have fresh tomatoes, you can use canned tomatoes instead.
- Any type of onion can be used in place of the large onion.
Variations:
- Add some chopped fresh herbs such as basil or cilantro to the tomato and eggplant mixture for extra flavor.
- For a spicier version, add some red pepper flakes to the tomato mixture.
- You can also use zucchini or yellow squash in place of the eggplant.
Tips and tricks:
- Make sure to brush the eggplant slices with olive oil before grilling to prevent them from sticking to the grill.
- If the tomato mixture is too thick, you can add a splash of water or chicken broth to thin it out.
- To make this dish even healthier, you can use less oil or substitute it with cooking spray.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, simply microwave the leftovers until heated through or reheat in a skillet over medium heat.
Presentation ideas:
Serve the fish fillets on a large platter with the eggplant and tomato mixture arranged around them. Garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of rice or quinoa.
- A simple green salad would also pair well with this dish.
Suggested side dishes:
- Rice or quinoa
- Green salad
Troubleshooting advice:
- If the eggplant is not cooked through, you can finish cooking it in the skillet with the tomato mixture.
- If the fish is sticking to the grill, make sure it is well-oiled before placing it on the grill.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mirza Qasemi is a traditional Persian dish made with grilled eggplant, tomatoes, and garlic. This recipe puts a twist on the classic dish by adding white fish fillets.
Flavor profiles:
This dish is savory and slightly spicy, with the smoky flavor of grilled eggplant and the tanginess of tomatoes.
Serving suggestions:
This dish is perfect for a light and healthy dinner. Serve with a side of rice or quinoa and a green salad for a complete meal.
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Region: Iranian