Grilled fish cutlets with tabouli

Grilled fish cutlets with tabouli

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

Grilling is a lovely way to cook fish cutlets. Ask your fishmonger for cutlets that are around 2 cm thick, as these are ideal for grilling. Atlantic salmon, ocean trout, snapper and red emperor are good choices.

Bulgur – or cracked wheat – is readily available from health-food shops or most good supermarkets. Prepare the tabouli at least two hours before serving, to allow the flavours to develop.

Ingredients

Quantity Ingredient
2 fish cutlets
salt
freshly ground black pepper
1 teaspoon paprika
plain flour, for dusting
extra-virgin olive oil
2 lemon wedges, to serve

Tabouli

Quantity Ingredient
150g bulgur
2 medium tomatoes, diced
1/4 onion, finely diced
1 1/2 cups flat-leaf parsley leaves, chopped
4 mint leaves, finely shredded
sea salt
freshly ground black pepper
1 lemon, juiced
2 tablespoons extra-virgin olive oil

Method

  1. To make the tabouli, place the bulgur in a bowl and cover generously with boiling water. Leave to stand for 10 minutes, then drain well and squeeze out as much excess water as you can. Tip the bulgur out into a shallow tray and leave to cool.
  2. When the bulgur is completely cold, tip it into a large mixing bowl. Add the tomatoes, onion, parsley and mint and season with salt and pepper. Add the lemon juice and oil and toss together gently. Cover with plastic wrap and refrigerate until ready to serve.
  3. Pat the fish dry with kitchen paper and season with salt, pepper and paprika. Dust lightly with plain flour.
  4. Heat an overhead grill to medium and brush a baking tray with a little extra-virgin olive oil. Place the cutlets on the tray and put under the grill, about 3–5 cm from heat. When the top of the fish starts to brown, turn the cutlets over, using a flat spatula.
  5. When the second side has started to brown, check to see whether the fish is cooked through by gently inserting the blade of a knife at the thickest part.
  6. To serve, divide the tabouli between 2 plates and arrange a fish cutlet on top. Top with lemon wedges and eat straight away.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
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