If you need a recipe to prove that cooking with fish does not need to be complicated, this is the one. It is spicy, exotic, and nutritious all at the same time. A wheatberry salad accompanies this spiced and pan-fried white fish fillets. Oddly enough, the salad in this case requires more time and prep than the fish itself.There is nothing easier to customize the salad to your tastes or what you have on hand. Just be sure to soak the wheatberries for a whole day before cooking it. You can also make the salad up to three days before you plan to make the fish; it keeps remarkably well in the refrigerator.
Adapted from Taste of Beirut.
450g white fish fillets
2 tsp ground cumin
1 Tbsp sumac
1/2 tsp ground cinnamon
1 tsp ground turmeric
1/2 tsp chili
1 tsp salt
1/2 cup olive oil
1 cup wheatberries, soaked in water for at least 12 hours
2 cups of assorted nuts such as pistachios, almonds, pine nuts, etc
2 cups pomegranate arils
optional: olives and fresh herbs
1/3 cup lemon juice
1/3 cup olive oil
1 tsp salt
To make the salad, cook the drained wheatberries in 2 cups of water till soft, about 40 minutes.
Drain, let cool slightly then mix with all the other salad ingredients. Set aside or refrigerate up to three days until needed.
To make the fish, mix the spices in a bowl and sprinkle on the fish (make sure the fish has been patted dry first). Let it sit for 15 minutes.
Heat the oil in a skillet and pan-fry the fish till done, about 5 minutes per side.
Serve the fish fillets immediately alongside the wheatberry salad and extra lemon wedges.