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Mesopotamian Baked Fish And Barley Salad

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Ingredients
  Trout 1⁄2 Kilogram
  Barley 1⁄4 Cup (4 tbs)
  Corriander seeds 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Cilantro 1⁄2 Cup (8 tbs), chopped
  Lemon juice 2 Teaspoon
  Olive oil 2 Tablespoon
Directions

GETTING READY
1.Rinse and soak the barley the night before.
2.The next day, drain it well and cover with a few inches of water.
3.Simmer the barley with a pinch of salt until cooked through, about an hour.
4.Drain and cool to room temperature.
5.Preheat the oven to 400F.

MAKING
6.Brush the baking dish with olive oil, and then place the fish, skin side down, onto the tray.
7.Drizzle some olive oil on top of the filet, and season with salt and a light dusting of cinnamon.
8.Lightly cover with foil and cook for about 15-20 minutes.
9.When fish is done, remove it from the oven and let it cool to room temperature.
10.Break up the flesh with a fork into pieces, leaving the skin behind.
11.Toast the coriander seeds in a dry pan until lightly browned and fragrant. Turn them out onto a plate.
12.Toast the cumin seeds in a dry pan until lightly brown and fragrant. Turn them out onto the plate with the coriander. Blend both the seeds in a mini blender, spice grinder, or with a mortar and pestle. If you must use the powdered version, go ahead.
13.In a bowl, stir together the olive oil, salt, lemon, coriander, cumin, and cayenne.

SERVING
14.Stir the fish and barley into the spiced dressing, and then mix in the cilantro and parsley.
15. Pile onto salad plates and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Iraqi
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
2
Fish and barley salad is a healthy way for a delicious and appetizing summer meal. See this wonderful video that shares great information on the health benefits of barley and cilantro. Show how they can be combined to make a fantastic salad. The fish here is lightly flavored with cinnamon and baked to perfection. Try it out...

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