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Spice-Rubbed Grouper with Berry Salad

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Spice-Rubbed Grouper with Berry Salad

Rate me!
  • Makes: 4 servings
  • Start to Finish: 30 mins

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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