Baby snapper with cabbage, mint and caraway salad

AT A GLANCE

  • Serves 4 - 6 people

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

  • 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
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.

Topics:

MIDDLE EASTERN, SNAPPER, CABBAGE, MINT, SEAFOOD, DRINK SUGGESTION, SUMMER, LEMONS, CARAWAY, CHEFS' RECIPES, SALAD, ENTREE, SUMAC, FISH

Recipe:

JOSEPH ABBOUD, RUMI, MELBOURNE

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

Drinking Suggestion:

RIESLING, IDEALLY ONE FROM THE BATROUN MOUNTAINS IN NORTH LEBANON , suggested by JOSEPH ABBOUD

FEATURED IN

Jan 2014

Jan 2014

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