Blackened lime snapper with white bean tabbouleh

Ingredients (serves 4)

• 400g canned cannellini beans, rinsed, drained
• 1 bunch flat-leaf parsley, leaves roughly chopped
• 1/2 bunch mint, leaves roughly chopped
• 3 tomatoes, chopped
• 1 long red chilli, thinly sliced
• 2 tbs olive oil
• 1/2 cup (125ml) lime juice (from 2-3 limes)
• 2 tsp ground coriander
• 4 x 180g skinless snapper fillets

Method

1. To make the white bean tabbouleh, place the beans in a small saucepan over low heat and cook for 5 minutes until heated through. Combine the beans in a bowl with the parsley, mint, tomatoes and chilli. Add half the olive oil and 2 tablespoons of the lime juice. Toss to combine.
2. Meanwhile, place the remaining lime juice in a bowl with the ground coriander and stir to combine. Add the snapper fillets and turn to coat.
3. Heat a large frypan over medium-high heat and add the remaining tablespoon of olive oil. When hot, add the snapper and cook for 5 minutes on each side or until blackened and just cooked through.
4. To serve, divide the white bean tabbouleh among 4 serving plates and place a snapper fillet on each.

Source

delicious. – August 2005, Page 144
Recipe by Nancy Duran

Nutritional information

This information is per serve.