Grilled Fish with Broad Bean and Herb Tabbouleh

, from Issue #39, page 105. September, 2015
Photography by Aaron McLean.
    Grilled Fish with Broad Bean and Herb Tabbouleh

    Wrapped in fresh bay leaves and grilled until tender, these smoky fish fillets get topped with a light, flavour packed salad.

    Serves: 4

    INGREDIENTS

    600 grams firm white fish fillets
    bay leaves
    toothpicks
    olive oil
    sea salt and freshly ground pepper
    2 lemons, quartered

    Tabbouleh
    ½ cup fine burghul or cracked wheat
    ¾ cup boiling water
    500 grams podded broad beans, cooked and peeled
    1 x 400 tin cooked chickpeas, drained and rinsed
    2 spring onions, thinly sliced
    1 avocado, peeled and diced
    ½ cup chopped coriander
    ½ cup pistachios, roughly chopped
    1/3 cup olive oil
    finely grated zest and juice 1 lemon
    1 clove garlic, crushed

    METHOD

    Tabbouleh: Combine the burghul and boiling water in a large bowl and leave for 20 minutes. Fluff up the grains with a fork and fold through the broad beans, chickpeas, spring onions, avocado, coriander and pistachios.

    Whisk the olive oil, lemon zest and juice and the garlic in a bowl and season. Pour ¾ of the dressing over the salad and gently combine. Reserve the remaining dressing.

    Fish: Brush the fish with oil and season with salt and pepper. Place a bay leaf either side of the fish and secure with a toothpick.

    To cook: Preheat a grill plate. Grill the fish and the lemons until the fish is just cooked through and the lemons are soft.

    To serve: Place the fish on plates and spoon over the remaining dressing. Serve with the tabbouleh and grilled lemons. 

     

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