In the Middle East grilled fish is often served piping hot, straight from the pan, with a thick, nutty sauce called tarator. In Lebanon they favour pine nuts, but we also love the more Turkish use of walnuts. Their dark toastiness works beautifully with the soursweet intensity of pomegranate molasses.
White fish, such as snapper or sea bass, works particularly well with tarator, and we’ll often serve it with walnut–pomegranate dressing. But for a change, try serving the same ingredients in a loose salad.