Pan-fried fish with broccoli tabbouleh

June 7, 2022 (Last Updated: June 3, 2022)
Pan-fried fish with broccoli tabbouleh

Pan-fried fish with broccoli tabbouleh

The easy and delicious recipe of  Pan-fried fish with broccoli tabbouleh can be whipped up in 30 minutes or less. Crunchy and refreshing, you’ll never want to serve fish the same way again! 

HANDS-ON TIME 15 min| TOTAL TIME 30 min| SERVES 4

INGREDIENTS

  • 1 large head broccoli with steam, roughly chopped
  • 3 roma tomatoes, finely chopped
  • 1 lebanese cucumber, peeled, finely chopped
  • 3 spring onions, finely chopped
  • 1 cup fresh parsley leaves, finely chopped
  • 1 ½ cups fresh mint leaves, finely chopped
  • Pinch ground allspice
  • Pinch ground cinnamon
  • ¼ cup lime juice
  • ½ cup olive oil
  • 4 x 200 grams skinless firm white fish fillets, halved
  • 1 garlic clove, minced
  • ½ cup pumpkin seeds
  • Lime cheeks, to serve

METHOD

PROCESS the broccoli, including the stems until finely chopped. Transfer to a large bowl and stir in the tomato, cucumber, spring onions, parsley and mint.

COMBINE allspice, cinnamon, lime juice and half the oil in a small bowl and whisk to combine. Season to taste and drizzle over tabbouleh.

RUB fish with garlic and season. Heat remaining oil in a large frying pan over medium heat. Cook fish, in batches, for 4 minutes on each side or until just cooked through.

ADD pumpkin seeds to the pan for the last 2 minutes to lightly toast.

DIVIDE tabbouleh among serving bowls and top with fish and toasted pumpkin seeds. Serve with lime cheeks.

 

<FOOD TEAM TIP> Tabbouleh is traditionally made with bulgar wheat, but we substituted it for broccoli for a fresh, carb-free meal.

 

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Chicken satay skewers with crunchy salad

Pan-fried fish with broccoli tabbouleh

Serves: 4
Prep Time: 15 Total Time: 30

Ingredients

  • 1 large head broccoli with steam, roughly chopped
  • 3 roma tomatoes, finely chopped
  • 1 lebanese cucumber, peeled, finely chopped
  • 3 spring onions, finely chopped
  • 1 cup fresh parsley leaves, finely chopped
  • 1 ½ cups fresh mint leaves, finely chopped
  • Pinch ground allspice
  • Pinch ground cinnamon
  • ¼ cup lime juice
  • ½ cup olive oil
  • 4 x 200 grams skinless firm white fish fillets, halved
  • 1 garlic clove, minced
  • ½ cup pumpkin seeds
  • Lime cheeks, to serve

Instructions

1

Process the broccoli, including the stems until finely chopped. Transfer to a large bowl and stir in the tomato, cucumber, spring onions, parsley and mint.

2

Combine allspice, cinnamon, lime juice and half the oil in a small bowl and whisk to combine. Season to taste and drizzle over tabbouleh.

3

Rub fish with garlic and season. Heat remaining oil in a large frying pan over medium heat. Cook fish, in batches, for 4 minutes on each side or until just cooked through.

4

Add pumpkin seeds to the pan for the last 2 minutes to lightly toast.

5

Divide tabbouleh among serving bowls and top with fish and toasted pumpkin seeds. Serve with lime cheeks.

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