Wednesday, October 14, 2009

Pan-fried fish with tabouli


Homemade tabouli topped with omega-3-rich fish? Smart, healthy weeknight eating doesn't get better.

Preparation Time 20 - 40 minutes
Cooking Time 5 minutes

Ingredients (serves 4)
170g (1 cup) burghul
2 large vine ripened tomatoes, quartered, deseeded, finely chopped
1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
1/4 cup chopped fresh continental parsley
1/4 cup chopped fresh mint
6 shallots, ends trimmed, pale section only, finely chopped
2 tbs fresh lemon juice
2 tsp olive oil
1/2 tsp ground cinnamon
olive oil, extra, to grease
4 (about 150g each) firm white fish fillets (such as ling)
2 lemons, halved

Method
1. Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl.

2. Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper.

3. Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised.

4. Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.

Source
Good Taste - January 2008, Page 43
Recipe by Chrissy Freer

Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

No comments:

Post a Comment

Thank you so much for taking the time to comment! Enjoy Middle Eastern and Lebanese Recipes! :)

LinkWithin

Related Posts Plugin for WordPress, Blogger...