Its fat content and structure hold up particularly well on the barbecue, and its sustainability credentials are championed by its new farmers. I’ve paired it here with an olive and walnut sauce which has its origins in the mountainous region of northern Iran on the southern coast of the Caspian Sea. A fun fact that may interest you is that this area of Iran gets twice the annual rainfall of London. Add that to your image of Iran.” – Joseph Abboud
500g chunky, firrm-fleshed white fish fillets, such as Murray cod or swordfish, skin on
50ml extra-virgin olive oil, plus extra to serve (optional)
1 teaspoon Advieh (page 24 – see below)
Salt, to season
Olive and walnut sauce
100g pitted green olives
200ml lemon juice
100ml pomegranate molasses
200ml extra-virgin olive oil
1⁄2 bunch of flat-leaf parsley, finely shredded
6 mint sprigs, leaves picked and finely shredded
2 teaspoons ground black pepper
Cut the fish fillet into pieces about 3×3cm. Place in a bowl and coat in the oil and advieh. Thread onto a skewer with the skin side of each cube facing the same direction.
To make the sauce, place the walnuts in a food processor and pulse a few times until they are chopped into pea-sized pieces. Remove from the food processor and place in a mixing bowl.
Add the pitted olives to the food processor and blend to a paste – it doesn’t have to be very smooth. Remove from the food processor and add to the bowl with the walnuts.
Add the lemon, verjuice and pomegranate molasses to the bowl and mix until well combined. Add the olive oil and mix well.
Add the parsley and mint and stir through. Season with the black pepper. It shouldn’t need salt as the olives are normally salty.
Take the fish skewers, season with salt and place, skin side down, on a hot grill for 3-4 minutes to allow the skin to crisp. Turn and cook for a further minute or two until the flesh turns white.
Place the skewers on a serving plate and drizzle the sauce over the top. You could finish with a drizzle of olive oil or lemon dressing.