Grilled Fish with Broad Bean and Herb Tabbouleh
Photography by Aaron McLean.
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!