4
Easy
30 minutes
5 minutes
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.
