Mahi ba Somagh — Tangy, Citrus‑Roasted Fish With Sumac Magic

If you want a seafood dinner that’s both bold and effortless, Mahi ba Somagh is your answer. This vibrant Middle Eastern‑inspired recipe combines delicate fish with bright citrus, earthy sumac, and a hint of turmeric for a dish that’s refreshing, flavorful, and show‑stopping. Whether you’re cooking for guests or simply craving something light yet deeply satisfying, this sumac‑roasted fish delivers flaky goodness in every bite — no heavy sauces, no fuss.

Perfect for weeknights or special occasions, Mahi ba Somagh proves simple ingredients can create extraordinary results.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Simple & Elegant – Requires just a handful of ingredients but tastes like a gourmet meal.
• Bright and Flavorful – Citrus juices and sumac deliver vibrant, tangy layers.
• Quick Prep & Cook Time – From prep to table in around 20 minutes.
• Fresh, Healthy & Balanced – Light on calories, rich in flavor, ideal for nutrition‑minded eaters.
• Perfect for Any Occasion – Elegant enough for dinner guests, easy enough for weeknights.

Unlike heavy fish recipes with cream or butter, this method lets the natural flavor of the fish shine, elevated by citrus and aromatic spices. The result is flaky, tender fish with just the right balance of tang, earthiness, and gentle heat. It’s fulfilling without feeling heavy — the kind of dish you’ll make again and again.

Ingredients Needed

Here’s everything you’ll need to prepare this delightful Mahi ba Somagh:

For the Fish & Marinade

• 2 large branzini or trout (about 1½ pounds each), butterflied — keep head and tail on if you like presentation
• 1 medium orange — zest and juice add brightness
• 1 medium lime — fresh acidity balances richness
• 1 tablespoon sumac — tangy, ruby‑red Middle Eastern spice
• ¼ teaspoon ground turmeric — earthy warmth and golden color
• 1 tablespoon extra‑virgin olive oil — for moisture and sheen
• 1 teaspoon freshly ground black pepper — for balanced heat
• 1 teaspoon kosher salt (e.g., Diamond Crystal) — seasoning foundation

To Garnish (Optional but Recommended)

• Fresh mint leaves, torn — adds cooling brightness and color

How to Make Mahi ba Somagh

Step 1: Prepare the Oven and Fish

• Position the oven rack in the center of your oven and preheat to 450°F (230°C).
  Why this matters: A high, even heat helps the fish cook quickly while staying moist and flavorful.
• Line a sheet pan with parchment paper — this prevents sticking and makes cleanup effortless.
• Pat the fish completely dry inside and out with paper towels.
  Visual cue: The outside should feel dry to the touch; moisture prevents browning.
• Place the fish on the prepared pan flat and open like a book with the cavity facing up.

Step 2: Make the Citrus & Spice Mixture

• Zest half of the orange directly into a small bowl — citrus zest holds intense aroma.
• Squeeze the juice from that half of the orange (about 3 tablespoons) into the bowl.
• Cut the remaining orange and lime in half. Reserve those halves for serving with the finished fish.
• Squeeze the juice from half of the lime into the bowl as well (just under 1 tablespoon).
• In another small bowl, combine sumac and turmeric.
  Why sumac? It brings a tangy, lemony brightness that’s traditional in Mahi ba Somagh and complements the citrus beautifully.

Step 3: Season and Dress the Fish

• Drizzle the fish inside and out with the olive oil so the spices cling better and the flesh doesn’t dry out.
• Open the fish up and sprinkle evenly with salt and pepper.
  Pro tip: If using a fine table salt instead of kosher, use slightly less (about ¾ teaspoon) so it’s not overly salty.
• Arrange the fish flesh side up on the pan. If it’s a bit large for the sheet, slightly angle or overlap — but try to keep it spread evenly.
• Drizzle the prepared citrus juice and zest mixture over the exposed fish flesh.
• Dust the fish with the sumac‑turmeric blend, making sure most of the fish surface is covered.
• Generously rub the spice mixture into the fish with your fingertips for even coverage.

Step 4: Roast to Flaky Perfection

• Slide the sheet pan into your preheated oven and roast for about 10 minutes, depending on thickness.
  Visual cue: The fish should be opaque and flake easily with a fork — a clear sign it’s cooked through.
• While it cooks, the citrus and sumac fragrance will fill your kitchen — a sign this dish is about to be delicious.

Step 5: Garnish and Serve

• Once baked, remove the fish from the oven.
• Arrange the reserved orange and lime slices around and over the fish — citrus adds a fresh burst with each bite.
• Scatter torn fresh mint leaves over the top. The green contrasts beautifully with the sumac’s deep red and bright citrus.
• Serve immediately with extra wedges of orange and lime on the side.

Serving and Storage Tips

How to Serve:

• Pair with basmati rice or fluffy couscous to soak up the citrus juices.
• Serve alongside roasted vegetables (like asparagus or carrots) for a balanced meal.
• A crisp green salad with a light vinaigrette complements the tangy fish beautifully.

Leftovers & Storage:

• Store any leftover fish in an airtight container in the refrigerator for up to 2 days.
• To keep it from drying, cover the fish loosely with foil.

Reheating:

• Gently warm in a 300°F (150°C) oven for 8–10 minutes.
• Avoid microwaving — the fast heating can dry the fish and affect texture.

Helpful Notes

• Sumac Substitutes: If sumac isn’t available, lemon zest plus a touch of paprika can mimic the tangy tone, though not exactly the same.
• Fish Options: Branzini and trout are excellent, but sea bass, snapper, or mahi mahi can also work well.
• Mint Optional: While optional, mint adds refreshing brightness that elevates this recipe.
• Make It on the Grill: You can grill this fish too — cook about 3–4 minutes per side on medium heat with citrus and spices.
• Citrus Tip: Fresh lime and orange juice are essential — bottled juice won’t give the same vibrant flavor.

Conclusion

Mahi ba Somagh is a standout seafood dish that manages to be both simple and extraordinary. With citrus, sumac, and turmeric working together to enhance the fish’s natural flavor, this recipe offers bright, fragrant notes that keep you coming back for another bite. Whether you’re a seafood lover or simply want to impress at your next dinner, this sumac‑roasted fish delivers elegance without unnecessary complexity.

If you tried this recipe, leave a star rating and comment below — we’d love to hear how it turned out!

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Frequently Asked Questions (FAQ)

Can I use a different fish for Mahi ba Somagh?

Yes! While branzini and trout are traditional favorites for this dish, other firm, mild‑flavored fish like snapper or mahi mahi work beautifully. Just adjust roasting time slightly for thickness.

Is sumac necessary?

Sumac is highly recommended because it provides the signature tangy, lemony flavor unique to this recipe. If you can’t find it, combine lemon zest with a dash of paprika as a substitute — but the authentic profile will be slightly different.

How do I know when the fish is done?

Cooked fish should be opaque throughout and flake easily when gently prodded with a fork. Overcooking can dry it out, so check early if your fillets are thin.

Can I prepare this ahead of time?

You can prep the citrus mixture and spice blend ahead, but it’s best to season and roast the fish just before serving for peak freshness and texture.

Can I make this gluten‑free?

Absolutely! This recipe is inherently gluten‑free when using fresh fish and spices, making it ideal for gluten‑sensitive diets.