Grilled Fish with Broad Bean and Herb Tabbouleh

, from Issue #39. 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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