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
Recipe by Claire Aldous
Photography by Aaron McLean
From issue #39
Sept. 2, 2015
ingredients
600 grams firm white fish fillets
bay leaves
toothpicks
olive ...
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 ...
To continue reading, login or subscribe to a digital Dish subscription.
Get 12 months of unlimited, online recipe access for$34.95
Subscribe
