Traditional Azerbaijani Grilled Catfish with Mangal Salad

👩🏻‍🍳 Preparation Steps for Traditional Azerbaijani Grilled Catfish:

1. Prepare the Marinade: In a medium bowl, whisk together the tomato paste, pomegranate molasses, vegetable oil, minced garlic, paprika, and salt until a smooth, thick paste forms.
2. Season the Fish: Pat the catfish fillets dry. Make shallow diagonal incisions across the skin side to allow the marinade to penetrate. Generously coat both sides of the fish with the marinade. Let it rest for at least 30 minutes.
3. Roast the Vegetables: Place the whole eggplants, bell peppers, and tomatoes over an open flame (grill or gas stovetop) or under a high broiler. Char the skins completely until blackened and the flesh is soft.
4. Clean the Vegetables: Place the charred vegetables in a bowl and cover with plastic wrap for 10 minutes to steam; this makes peeling easier. Remove the blackened skins and seeds, then finely chop the flesh by hand into a rustic mash.
5. Assemble the Mangal Salad: In a large bowl, combine the chopped roasted vegetables with the diced red onion, garlic, cilantro, and parsley. Season with salt, pepper, and olive oil. Set aside at room temperature to let the flavors meld.
6. Grill the Fish: Place the fish in a wire grilling basket. Grill over medium-hot coals for about 8–12 minutes per side (depending on thickness) until the internal temperature reaches **63°C** and the edges are beautifully caramelized.
7. Serve: Arrange the grilled fish on a large platter lined with fresh lettuce leaves. Serve immediately with a side of the smoky Mangal salad and fresh flatbread.

👩🏻‍🍳 Preparation Steps for Baked Mountain Village Quince:

1. Prepare the Fruit: Wash the quinces thoroughly to remove the fuzz. Halve them vertically and use a sturdy spoon or melon baller to remove the tough core and seeds, creating a hollow center.
2. Arrange for Baking: Place the quince halves skin-side down in a baking dish. Sprinkle a little lemon juice over them to prevent browning.
3. Stuffing: Mix the crushed walnuts and raisins together. Fill each quince cavity generously with the nut mixture.
4. Glaze and Bake: Drizzle the honey over each piece of fruit. Pour the water into the bottom of the baking dish (this prevents burning and creates a syrup).
5. Slow Roast: Cover the dish with foil and bake at **180°C** for 45 minutes. Remove the foil and continue baking for another 20–30 minutes, basting occasionally with the pan juices, until the quince is tender and turns a deep amber or soft pink color.
6. Final Touch: Serve warm or at room temperature with a final drizzle of the honey syrup from the pan.