Grilled Sea Bass with Tabbouleh
A light and vibrant Mediterranean dish, perfect for a healthy meal.
⏱️ 40 min🍽️ Serves 1
🔥 450 kcal💪 35g protein🍚 38g carbs🥑 18g fat🌾 8g fibreper serving
📲 Share
servings
Ingredients
- 🐟2 sea bass fillets
- 🌾½ cup fine bulgur wheat
- 💧1 cup boiling water
- 🌿1 cup chopped fresh parsley
- 🍃½ cup chopped fresh mint
- 🍅2 Roma tomatoes, diced
- 🥒½ cucumber, finely diced
- 🧅¼ red onion, finely chopped
- 🍋¼ cup fresh lemon juice
- 🫒3 tbsp extra virgin olive oil
- 🧂½ tsp salt
- 🌶️¼ tsp black pepper
Pro tips
- For extra flavor, marinate the sea bass in a little lemon juice and herbs for 15 minutes before grilling.
- Adjust the amount of mint and parsley in the tabbouleh to your preference; more parsley gives a more traditional flavor.
- If you don't have bulgur, couscous can be a quick substitute, though it will change the texture slightly.
Method
- 1Place bulgur wheat in a bowl, pour boiling water over it, cover, and let it sit for 15 minutes until tender. Drain any excess water.
- 2While bulgur soaks, prepare the vegetables: finely chop parsley, mint, dice tomatoes, cucumber, and red onion.
- 3In a large bowl, combine the fluffed bulgur, chopped parsley, mint, tomatoes, cucumber, and red onion. Mix gently.
- 4Whisk together lemon juice, 2 tablespoons of olive oil, salt, and pepper to create the tabbouleh dressing. Pour over the salad and toss well.
- 5Preheat a grill or grill pan to medium-high heat. Pat sea bass fillets dry and brush lightly with the remaining 1 tablespoon of olive oil.
- 6Season the sea bass fillets with a pinch of salt and pepper.
- 7Grill the sea bass for 3-5 minutes per side, depending on thickness, until cooked through and flakes easily with a fork.
- 8Serve the grilled sea bass immediately with a generous portion of fresh tabbouleh on the side.