AT A GLANCE
"This dish is simple, fresh and traditional," says Abboud.
|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.|
RIESLING, IDEALLY ONE FROM THE BATROUN MOUNTAINS IN NORTH LEBANON , suggested by JOSEPH ABBOUD