White bean tabbouleh is the perfect complement to the juicy snapper fillet.
Ingredients
- 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 tablespoons olive oil
- 1/2 cup (125ml) lime juice (from 2-3 limes)
- 2 teaspoons ground coriander
- 4 x 180g skinless snapper fillets
Method
- Step 1To 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.
- Step 2Meanwhile, place the remaining lime juice in a bowl with the ground coriander and stir to combine. Add the snapper fillets and turn to coat.
- Step 3Heat 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.
- Step 4To serve, divide the white bean tabbouleh among 4 serving plates and place a snapper fillet on each.
- High carb
- High fibre
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1458 kj
Energy
13g
Fat Total
2g
Saturated Fat
10g
Fibre
42g
Protein
110mg
Cholesterol
329.26mg
Sodium
6g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
- Author: Nancy Duran
- Image credit: Mark Roper
- Publication: Taste.com.au
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