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A bulgur and blueberry salad makes for a nutritious and fresh side dish pairing for this easy grilled grouper recipe.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.)

Instructions Checklist
  • 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

285 calories; 9 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 52 mg cholesterol; 225 mg sodium. 890 mg potassium; 22 g carbohydrates; 5 g fiber; 5 g sugar; 30 g protein; 340 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 1 mg vitamin b6; 32 mcg folate; 1 mcg vitamin b12; 61 mg calcium; 2 mg iron;


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