Grilled sumac-dusted fish on a big green salad
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Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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