Name: Grilled Fish with Capsicum Tabbouleh
Total time: 35 min
Yield: 4
Ingredients: 2 medium red capsicums (400g); 2 medium yellow capsicums (400g); 1 cup (160g) coarse brown burghul; 2 cups (500ml) boiling water; ¼ cup (60ml) lemon juice; 2 tbsp extra virgin olive oil; ⅓ cup mint leaves; 2 tbsp baby capers in vinegar; ⅓ cup coarsely chopped flat-leaf parsley; 4 x 150g snapper fillets, skin-on, bones removed; extra virgin olive oil spray; 60g baby spinach and rocket salad mix; 1 medium lemon (140g), cut into wedges

VMG Recipes