Grilled Baharat Snapper and Fattoush Salad

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My Grilled Baharat Snapper and Fattoush Salad takes the simplicity of spiced and grilled fish and teams it with a traditional Lebanese side dish – Fattoush Salad. Fattoush is said to have originated in Northern Lebanon where farmers would fry up their day-old pita bread and toss it through their fresh produce to make a more filling salad. The pita triangles are baked until nice and crisp making a great textural contrast in the salad as well as soaking up all the yummy dressing.

I season the fresh snapper fillets with our Lebanese Baharat spice blend that brings an extra flavor of Lebanon to the dish along with some aromatic spice that works perfectly with the fresh, zesty salad.

We have many more wonderful herbs and spice blends from Africa & Middle East along with loads more recipes and serving suggestions.

Spices used in this recipe

  • Lebanese Baharat – Mild

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    Lebanese Baharat – Mild

    Product description

    The word baharat means “spice” in Arabic and refers to the aromatic blend of spice used throughout North Africa. This versatile spice blend is a great addition to any pantry.This all-purpose blend is as integral to Middle Eastern, particularly Lebanese, cuisine as garam masala is to Indian cuisine. Also similarly to garam masala the blends of baharat are individual to every region. It can be used as a bbq rub for meats, seasoning meat in the pan before stewing or as a garnish on a meal before serving.

    SKU: B00581


  1. Preheat your oven to 180c degrees.

    Lay your snapper fillets out on a board and pat dry with a paper towel. Rub with a small amount of olive oil and sprinkle with salt and your Baharat spice blend – set aside.

  2. Lay your pita triangles out on a lined baking tray and drizzle with a small amount of olive oil and a sprinkling of salt. Bake in your preheated oven for 5-7 mins, or until crisp and golden.

  3. While the pita bakes, place a pan on medium heat, and when hot, add the fish with a drizzle of oil and fry for about 3 mins on each side, or until cooked through and opaque in the center. When done, remove from the pan and set aside to rest briefly.

  4. While the fish fries and rests, zest and juice 1 of your lemons and cut the other into 4 wedges ready for serving.

    Add your zest and juice into a small bowl with a good glug of olive oil, your honey, and a generous pinch of salt and pepper. Add your lettuce, cucumber, tomatoes, feta, and baked pita into a large bowl, cover with your dressing and toss to coat.

  5. Serve your fillets alongside your fattoush salad and a fresh wedge of lemon and enjoy!

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