Even if you are not a fish fan, this recipe might make you change your mind...its one of the best combinations for grilled fish I have made recently and its definitely a winner.
Serves 4:
4 white fish fillets (any kind you like) seasoned with salt and lemon, 1/2 avocado, 2 tsp tahini, 1 garlic clove finely chopped, 1/2 tbsp ground cumin, 1 tsp ground sumac, 1 tsp olive oil, 2 tbsp lemon juice, 1/2 cup burghul (or couscous if you can't find it), 1 lebanese cucumber chopped in small cubes, 1 tomato chopped in cubes, chopped coriander, 2 tbsp lemon juice, 2 tsp olive oil
1. In a mortar & pestle mash avocado, garlic, tahini, cumin and sumac to form a green paste. Add 1 tsp olive oil and 2 tbsp lemon juice - add salt if necessary and set aside;
2. Cook burghul according to package directions, drain and place in a large bowl. Add chopped cucumber, tomatos remaining olive oil, lemon juice and coriander. Mis well and reserve;
3. Heat a skillet and grill your fish until cooked (brush with a bit of oil before);
4. Spread 1/4 of the avocado dip on each plate, top with grilled fish and burghul salad. Sprinkle with some sumac, black pepper and coriander, drizzle with olive oil and serve.
Its really, really good!
Serves 4:
4 white fish fillets (any kind you like) seasoned with salt and lemon, 1/2 avocado, 2 tsp tahini, 1 garlic clove finely chopped, 1/2 tbsp ground cumin, 1 tsp ground sumac, 1 tsp olive oil, 2 tbsp lemon juice, 1/2 cup burghul (or couscous if you can't find it), 1 lebanese cucumber chopped in small cubes, 1 tomato chopped in cubes, chopped coriander, 2 tbsp lemon juice, 2 tsp olive oil
1. In a mortar & pestle mash avocado, garlic, tahini, cumin and sumac to form a green paste. Add 1 tsp olive oil and 2 tbsp lemon juice - add salt if necessary and set aside;
2. Cook burghul according to package directions, drain and place in a large bowl. Add chopped cucumber, tomatos remaining olive oil, lemon juice and coriander. Mis well and reserve;
3. Heat a skillet and grill your fish until cooked (brush with a bit of oil before);
4. Spread 1/4 of the avocado dip on each plate, top with grilled fish and burghul salad. Sprinkle with some sumac, black pepper and coriander, drizzle with olive oil and serve.
Its really, really good!
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