07-11-2009, 10:15 AM
Ingredients (serves 4)
[ul][li]170g (1 cup) burghul [/li][li]2 large vine ripened tomatoes, quartered, deseeded, finely chopped [/li][li]1 Lebanese cucumber, halved lengthways, deseeded, finely chopped [/li][li]1/4 cup chopped fresh continental parsley [/li][li]1/4 cup chopped fresh mint [/li][li]6 shallots, ends trimmed, pale section only, finely chopped [/li][li]2 tbs fresh lemon juice [/li][li]2 tsp olive oil [/li][li]1/2 tsp ground cinnamon [/li][li]Olive oil, extra, to grease [/li][li]4 (about 150g each) firm white fish fillets (such as ling) [/li][li]2 lemons, halved[/li][/ul]
Method
[ol][li]Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl. [/li][li]Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper. [/li][li]Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised. [/li][li]Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.[/li][/ol]
[signature]
[ul][li]170g (1 cup) burghul [/li][li]2 large vine ripened tomatoes, quartered, deseeded, finely chopped [/li][li]1 Lebanese cucumber, halved lengthways, deseeded, finely chopped [/li][li]1/4 cup chopped fresh continental parsley [/li][li]1/4 cup chopped fresh mint [/li][li]6 shallots, ends trimmed, pale section only, finely chopped [/li][li]2 tbs fresh lemon juice [/li][li]2 tsp olive oil [/li][li]1/2 tsp ground cinnamon [/li][li]Olive oil, extra, to grease [/li][li]4 (about 150g each) firm white fish fillets (such as ling) [/li][li]2 lemons, halved[/li][/ul]
Method
[ol][li]Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl. [/li][li]Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper. [/li][li]Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised. [/li][li]Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.[/li][/ol]
[signature]