Fish Skewers with Tabouleh Recipe

We’re excited to introduce you to a vibrant, zingy recipe that will awaken your taste buds – serve it up for lunch or dinner!

Ingredients

2 tbsp olive oil
600g skinless firm white fish (e.g. ling) – cut into 3cm cubes
1 medium orange – rind finely grated, juiced
2cm piece ginger* – peeled, finely grated
2 tsp olive oil
Olive oil spray
4 small wholemeal pita breads – to serve
200g baby salad leaf mix – to serve

For Tabouleh:

2/3 cup burghul/bulgar wheat*
2 cups fresh flat leaf parsley – chopped
1 cup fresh mint leaves – chopped
3 medium tomatoes, seeds removed, chopped
2 tbsp olive oil
2 tbsp lemon juice
Pepper – to season

Method

To make the tabouleh, place burghul in a bowl. Cover with boiling water. Stand for 15 minutes or until softened. Drain in a sieve, pressing out all the water using the back of a large metal spoon then transfer to a large bowl and cool. Add the remaining ingredients and toss well to combine.
Thread fish pieces onto eight bamboo skewers. Place in a shallow dish in a single layer. Whisk the orange rind, juice, ginger and olive oil in a small jug. Pour over fish skewers. Turn to coat. Cover and refrigerate for 10 minutes (if time permits).
Preheat grill/barbecue plate on medium-high heat and lightly spray with oil. Remove the skewers from the marinade. Place on barbecue and cook for about 6 minutes or until fish is cooked, turning skewers halfway during cooking time. Transfer to a plate. Cover with foil to keep warm.
Wrap pita bread in foil and place on the grill/barbecue for 5 minutes, to warm through.
Serve skewers with warm bread, tabouleh and salad leaves.

TIP:

If you don’t have burghul, you can substitute with quinoa, cracked wheat or whole wheat couscous.
If you would like to swap the baby salad leaf mix for something more jazzed up, have a peek at the ‘Salad and Side Dishes’ Recipe Section at the back of your HWFL Guide for some interesting ideas.