Spice-Rubbed Grouper with Berry Salad

Makes:
4 servings
Start to Finish:
30 mins
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Spice-Rubbed Grouper with Berry Salad

Ingredients
1 1/4
pounds fresh or frozen skinless grouper or halibut fillets, 3/4 to 1 inch thick
2
cups water
1/2
cup bulgur
1/4
teaspoon salt
1
tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1
teaspoon ground coriander
1/4
teaspoon salt
2
tablespoons olive oil
1
cup thin bite-size strips yellow and/or red sweet pepper (1 medium)
1
cup fresh blueberries

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. If necessary, cut fish into four serving-size portions; set aside. In a medium saucepan combine the water, bulgur, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until bulgur is tender; drain.
  2. Meanwhile, in a small bowl combine thyme, orange peel, coriander, and 1/4 teaspoon salt. Brush both sides of fish with 1 tablespoon of the oil. Sprinkle evenly with half of the spice mixture; rub in with your fingers. Set the remaining spice mixture aside. Measure thickness of fish.
  3. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling. (For a gas grill, preheat grill; reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)
  4. Add the remaining spice mixture and the remaining 1 tablespoon oil to bulgur. Gently stir in sweet pepper and blueberries. Serve fish with bulgur mixture.

Nutrition Facts

(Spice-Rubbed Grouper with Berry Salad)
    Per serving:
  • 285 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 52 mg chol.,
  • 225 mg sodium,
  • 22 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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