Sunday, July 26, 2009
Swordfish with Tabbouleh
1/4 cup bulghur (cracked wheat)
1/4 cup hot water
4 gherkins, diced
1 green onion, chopped
1 tomato, diced
1/3 English cucumber, peeled and diced
1/3 green bell pepper, diced
large bunch of fresh cilantro, chopped
bunch fresh mint, chopped
1/2 ts cumin seeds
juice of 1 lemon
Soak bulghur in the hot water for 1 hour. Meanwhile, chop the vegetable, and put in a medium sized bowl. Add the lemon juice, salt, and pepper to the bulghur as well a 1-2 TB liquid from the gherkin jar to the cracked wheat. Now, mix in all the vegetables, stir gentle, and chill for 1-2 hours.
(makes 2 servings for lunch or 1 serving for dinner, ca. 220 kcal alltogether)
3 oz of swordfish
1 ts ghee (clarified butter)
Heat the ghee in a skillet til smoking point. Salt and pepper the swordfish, and caramelized from both side for 3 min in hot skillet.
Serve swordfish and the tabbouleh (half for a lunch, and the entire serving for dinner). Enjoy!
Another great recipe!