"This dish is simple, fresh and traditional," says Abboud.
4baby snapper (500gm each), scored100 mlextra-virgin olive oil2 tbspsumac1lemon, cut into wedgesCabbage, mint and caraway salad1 tbspcaraway seeds50 mllemon juice60 ml (¼ cup)olive oil¼cabbage (about 600gm)1¼ cups(loosely packed) mint
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.
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.