An easy and flavorful meal in minutes, if the wheat berries are cooked ahead and safely stored in the fridge. A symbolic dish too, to celebrate the New Year. All the main components (fish, pomegranates and wheat berries) have significance in a lot of cultures located in the Middle-East.
Juice of one large lemon
1 pound white fish fillets
1 tablespoon ground cumin
1 tablespoon sumac (optional)
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 tablespoon Aleppo pepper (red pepper powder or chili powder)
Salt, to taste
1/2 cup olive oil (or a mixture of oils)
Salad: 1 cup wheat berries, soaked in water for at least 12 hours
2 cups of assorted nuts such as pistachios, almonds, pine nuts, etc
2 cups pomegranate arils
Dressing: 1 cup fresh lemon juice mixed with one cup olive oil, seasoned with salt, a dash of cinnamon and a touch of honey
1. Cook the drained wheat berries in plenty of water till soft. It is fine to do so a couple of days ahead and keep them in the cooking water. They will get softer the longer they sit in the water (covered in the fridge). Drain and use in the salad. It takes about an hour to cook them. Dress the salad and add the nuts and pomegranates and mix to combine.
2. Mix the spices in a bowl and sprinkle on the fish with the lemon juice. Let it sit for 15 minutes. Heat the oil in a skillet and pan-fry the fish till done, about 5 minutes per side. Make sure the fish is dried before pan-frying.
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