Ingredients

Method

• 4 portions filleted fish, 200g – 250g each
• Sumac for dusting
• Olive oil
• Milled sea salt and black pepper
For the green salad:
• Any mix of crisp cos or chicory leaves, blanched asparagus or slim greenbeans, avocado, rocket or wa
• Olive oil
• Milled sea salt and black pepper

Method

Ingredients

Wash and dry the fish well. Slash and rub with sumac powder, sea salt, milled pepper and moisten with olive oil. Slide under a hot grill for 4 – 5 minutes or until just cooked and still moist.
Toss assorted greens with a minimum of oil, a squeeze of lemon juice, milled salt and black pepper. Pile the salad onto plates and place a hot grilled fish on top of each salad. Serve with lemon wedges and flavoured yoghurt.

TASTE’s take:
Sumac powder is the dried and ground fruit of the wild Mediterranean sumac shrub. Rustred in colour with a tart tang, it is often used instead of lemon or vinegar as a souring agent in the Middle East.
Rub into fish or chicken before grilling or stir it into thick yoghurt to use as a sauce. You’ll find sumac at specialist food shops. If not available, use your favourite spicy rub instead.