In Lebanon, baharat, fish and rice is a classic combination. We've freshened it up with a salad.
- 80 gm walnuts
- 4 ocean trout fillets (180gm each), skin on, pin-boned
- 2 tbsp olive oil
- ½ head radicchio, thick stems discarded, leaves torn
- 1 cup mint (loosely packed)
- 1 cup coriander (loosely packed)
- 4 radishes, thinly sliced on a mandolin
- 2 small fennel bulbs, thinly sliced on a mandolin, fronds reserved
- 2 golden shallots, thinly sliced on a mandolin
Spiced citrus dressing
- 50 ml extra-virgin olive oil
- 1 grapefruit, rind finely grated, segmented, juice squeezed from membrane
- Finely grated rind of 1 lemon, juice of ½
- 1 tsp baharat (see note)
- 1 long red chilli, finely chopped
- 1 garlic clove, finely grated
- 1Preheat oven to 180C. Roast walnuts on an oven tray until darkened (6-8 minutes). Coarsely chop.
- 2For spiced citrus dressing, whisk ingredients, except grapefruit segments, in a bowl, season to taste, then stir in grapefruit segments.
- 3Pat trout dry with paper towels and season. Heat oil in a non-stick frying pan over medium-high heat, add trout skin-side down, then place a heavy saucepan on top to weigh down fish and fry until skin is crisp (3-4 minutes). Turn and fry until medium rare (1-2 minutes). Transfer to a plate.
- 4Toss remaining ingredients, walnuts and dressing in a bowl, and serve with trout.
Baharat, a Middle Eastern spice blend, is available from Herbie’s Spices (herbies.com.au) and Middle Eastern delicatessens.