Weeknight Meal: How to Make A Grilled Fish And Tabbouleh Salad

Weeknight Meal: How to Make A Grilled Fish And Tabbouleh  Salad

Tabbouleh is a firm favorite of mine, and I like to add complexity by pairing it with flavorful marinated grilled fish.  

(Serves 4)

  • 4 fresh fish fillets (8 3/4 oz each)
  • 1 tbsp capers (chopped)
  • 1 tsp lemon pepper
  • 1 tsp dried thyme
  • 1 medium red onion (sliced)
  • 1 garlic clove (crushed)
  • 2 lemons (juiced)
  • 4 tbsp extra-virgin olive oil
  • 3 1/2 oz Bulgar wheat
  • 1 small bunch of fresh mint (chopped)
  • 1 large bunch of fresh parsley (chopped)
  • 6 green onions (sliced)
  • 3 ripe tomatoes (chopped)
  • 1 cos lettuce (washed)
  • Salt
  • Pepper

Step 1:  Preheat your oven to 350F. Mix the capers, lemon pepper, thyme, garlic, 1/2 the lemon juice & olive oil to a mixing bowl. Place the fish portions on a sheet of aluminum foil, pour on the marinate and allow to sit for 30minutes, topping it with the red onion slices. Wrap the fish and grill for 10 minutes, uncover and cook for a further 5 minutes.

Step 2: Add the Bulgar wheat to a boiling pot of water, reduce to a simmer and cook for 10 minutes or until tender. Drain through a sieve and add to a large mixing bowl.

Step 3: Add the herbs, onions and tomatoes to the mixing bowl. Add the remaining lemon juice, a lug of olive oil and season with salt and pepper to taste.

Step 4: Plate up by adding a layer of the cos lettuce leaves, followed by the tabbouleh ending with the fish.


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