AZERBAIJAN: Fish Kebabs (Baliq Shashlik) and Grilled Eggplant Salad (Mangal Salad)

This was a fabulous late summer meal! Fresh, light, and fully cooked outdoors.

Fish Kebabs (Baliq Shashlik)

1 ½ pounds skin-on fish fillets, such Alaskan black cod (sometimes called sablefish) or salmon

1 lemon

1 tablespoon minced fresh dill, plus more for garnish

½  teaspoon sea salt

½  tablespoon olive oil

1 medium red onion

1 tablespoon ground sumac

2 medium tomatoes, sliced (optional)

1. Cut the fish into large cubes, about 2" wide. Place in a bowl. Add the lemon juice, dill, and salt and mix gently to coat the fish. Add the oil and mix again. Place in fridge to marinate for 30 minutes to an hour.

2. Preheat a charcoal or gas grill to medium.

3. Cut the onion in half, then remove the root end. Separate the layers of the onion half-moon slices.

4. Skewer the fish and onions on either metal or soaked bamboo cooking skewers. To ensure even cooking, place two skewers parallel to one another, about an inch apart. Carefully slide a piece of fish, skin-side down onto the skewers, to the skewers' bases, keeping them parallel. Repeat with another piece of fish, then 1 piece of onion. Repeat with remaining fish and onion, alternating 2 pieces of fish between 1 onion slice, making sure the skin side of all the fish skin is facing the same direction.

5. Place the skewers skin-side down on the rack over the coals or flame and grill for 10 minutes. Turn over and grill until the fish is just cooked, another 4 minutes or so.

6. Cover a platter with the sliced tomatoes, if using. Slide the fish off the skewers onto the platter. Sprinkle sumac and additional dill over the fish.

Grilled Eggplant Salad (Mangal Salad)

2 small eggplants

2 tomatoes

1 red bell pepper

½ red onion

½ jalapeño pepper

fresh basil. cilantro, and/or dill, to taste

1 tablespoon of balsamic vinegar

1 tablespoon of olive oil

salt and pepper to taste

1. Preheat a charcoal or gas grill to medium.

2. Wash and dry eggplants, tomatoes, and bell pepper. Pierce them a few times with a fork. Remove skin from onion. Place eggplants, tomatoes, bell pepper, and onion on the grill. Grill them until tender, about 20 minutes, turning them every 5 minutes or so, so they char evenly. (Alternatively, bake them for 30 min in an oven preheated to 375°F on a rimmed baking sheet, turning 2-3 times.)

3. Let vegetables cool. Peel skins and cut the vegetables into small cubes. Put them in a strainer and squeeze to remove excess of juices for 10-20 minutes. Transfer them to a bowl.

4. Finely chop the jalapeño pepper and cleaned, fresh herbs. Add to strained vegetables. Stir in oil and vinegars. Adjust for seasoning. Serve room temperature or chilled.

   
   

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FUN FACTS:

• Azerbaijan gave women the right to vote before the United States did.

• The country has more than 350 mud volcanos.

• Despite being landlocked, the country has almost 450 miles of waterfront property along the Caspian Sea.