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Mesopotamian Baked Fish and Barley Salad Recipe Video
|Barley||1⁄4 Cup (4 tbs)|
|Corriander seeds||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Cilantro||1⁄2 Cup (8 tbs), chopped|
|Lemon juice||2 Teaspoon|
|Olive oil||2 Tablespoon|
Calories 588 Calories from Fat 292
% Daily Value*
Total Fat 33 g50.4%
Saturated Fat 5.1 g25.3%
Trans Fat 0 g
Cholesterol 145 mg
Sodium 381.3 mg15.9%
Total Carbohydrates 18 g5.9%
Dietary Fiber 4.4 g17.5%
Sugars 0.4 g
Protein 55 g109.3%
Vitamin A 9.3% Vitamin C 9%
Calcium 15.7% Iron 35.8%
*Based on a 2000 Calorie diet
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.
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.
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.