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Baby snapper with cabbage, mint and caraway salad


"This dish is simple, fresh and traditional," says Abboud.

You'll need

4 baby snapper (500gm each), scored 100 ml extra-virgin olive oil 2 tbsp sumac 1 lemon, cut into wedges   Cabbage, mint and caraway salad 1 tbsp caraway seeds 50 ml lemon juice 60 ml (¼ cup) olive oil ¼ cabbage (about 600gm) 1¼ cups (loosely packed) mint

Method

  • 01
  • Heat a coal barbecue to medium-high heat. Season fish to taste and barbecue, turning occasionally, until cooked through and golden (12-14 minutes). Arrange on a platter, drizzle with oil and scatter with sumac.
  • 02
  • Meanwhile, for cabbage, mint and caraway salad, dry-roast caraway seeds until fragrant (10-20 seconds) and set aside. Shake lemon juice and oil in a bottle or jar to combine, season to taste and set aside. Shred cabbage into a bowl, add mint, caraway seeds and lemon dressing, toss to combine and serve with fish and lemon wedges.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Riesling, ideally one from the Batroun Mountains in north Lebanon

Featured in

Jan 2014

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