Baku fish kebabs with pomegranate relish

Cut the fish fillets crosswise about 1.5 inches thick, keeping the skin on.

In a bowl, toss the fish with the juice of a whole lemon, 2 tbsp minced dill and half a teaspoon of salt. Add 1 tbsp olive oil and mix again.

Marinate half an hour to an hour.

Halve the pomegranate and knock out the seeds with a wooden spoon.

Add a tablespoon of lemon juice and a pinch of salt to the seeds and mash lightly, so juice and seeds are both left.

Slice a little red onion very thinly and slice the tomato.

Slice green onion lengthwise very thinly and put it in ice water for a few minutes so it curls.

Thread the fish onto two parallel skewers, one near each end of the pieces, skin sides all facing the same way.

Grill skin side down for 10 minutes, then flip.

Cook skin side down for four more minutes.

Plate over the tomatoes, red onion and curled green onions.

Stir chopped cilantro into the pomegranate relish. Finish the fish with salt and about a tablespoon of ground sumac.