I discovered it in Istanbul. I don’t believe it is traditional, but the raki—the anise-flavored spirit—is a pleasing touch. You can use other fish too.

　　

Ingredients

serves 4

　　2 sea bass, each weighing about 1 1/2 pounds

　　4 tablespoons extra-virgin olive oil

　　Salt and pepper

　　2/3 cup raki

　　2 lemons, cut in wedges, to serve

　　

Step 1

Slash the fish in 2 places in the thickest part on either side. Brush generously with oil and season with salt and pepper. Place on an oiled grill over glowing embers, or on a piece of foil in a heatproof dish under a preheated broiler. Cook for 8 minutes on either side.

　　

Step 2

Pour the raki over the fish at the table and light with a match. When the flames have died down, fillet the fish and place on 4 warmed plates.

　　

Step 3

Serve with lemon wedges.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf