AT A GLANCE
In Lebanon, baharat, fish and rice is a classic combination. We've freshened it up with a salad.
|01||Preheat oven to 180C. Roast walnuts on an oven tray until darkened (6-8 minutes). Coarsely chop.|
|02||For spiced citrus dressing, whisk ingredients, except grapefruit segments, in a bowl, season to taste, then stir in grapefruit segments.|
|03||Pat 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.|
|04||Toss remaining ingredients, walnuts and dressing in a bowl, and serve with trout.|