Grilled Fish Bowl with Tabbouleh & Hummus 🐟
Ingredients:
For the Fish:
1 pound fish fillets (such as cod, halibut, or tilapia)
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Tabbouleh:
1 cup bulgur wheat
1 cup chopped parsley
1/2 cup chopped mint
1/4 cup chopped onion
1/4 cup chopped tomato
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Tomato Salsa:
1 cup diced tomatoes
1/4 cup chopped onion
1 tablespoon chopped cilantro
1 jalapeño, minced (optional)
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Hummus:
1 (15 ounce) can chickpeas, drained and rinsed
1/4 cup tahini
2 cloves garlic, minced
1 tablespoon lemon juice
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
Marinate the Fish: In a bowl, combine fish fillets with olive oil, garlic powder, paprika, salt, and pepper. Marinate for at least 30 minutes, or up to 2 hours.
Cook the Tabbouleh: Cook bulgur wheat according to package directions. Drain and let cool. Combine with parsley, mint, onion, tomato, olive oil, lemon juice, salt, and pepper. Toss to combine.
Make the Tomato Salsa: In a bowl, combine diced tomatoes, onion, cilantro, jalapeño (if using), lime juice, salt, and pepper. Toss to combine.
Make the Hummus: In a food processor, combine chickpeas, tahini, garlic, lemon juice, water, salt, and pepper. Blend until smooth. Add more water if needed to reach desired consistency.
Grill the Fish: Preheat grill to medium-high heat. Grill the fish fillets for 2-3 minutes per side, or until cooked through. Let rest for 5 minutes before slicing.
Assemble the Bowls: Divide the tabbouleh among bowls. Top with hummus, tomato salsa, and sliced fish.
Tips:
You can use any type of fish you like for this recipe.
For a spicier salsa, add more jalapeño or a pinch of red pepper flakes.
Serve the bowls with your favorite side dishes, such as pita bread or a green salad.