Broiled Fish over Warm Olive Tabbouleh

HI!

I am wondering if anyone else has been wondering about something.  The thing is: reusable baggage discounts.  I mean, thanks, grocery store, for giving me such a generous discount.  Every week I spend $150 on food and receive 40 cents back for bringing in my own bags.  Sometimes I wonder if they reallllly think I bring in those bags to receive this discount and not because if I don't bring in those bags, they force me to go home with 15 paper or plastic bags that are hardly sturdy enough  to carry more than three apples and a bag of spinach.

Yeah, it is definitely for the 40 cents.

In which case, is it really necessary to religiously count the number of bags?  From the produce bags, to the grain bags, to the grocery bags...it gets complicated.  But the worst for me, is my grocery store actually asks the bagger once they are done bagging...how many bags they actually USED.  i.e. if I brought five bags and he only put food in 4, I only get 40 cents...not 50 cents.  IT IS A BIG DEAL!

It is just one more thing I miss about my Boulder Whole Foods.  They never even would mention the bags.  Once in a while, they would thank me for bringing bags.  But they just weren't so stingy.  And they repeatedly gave me free chocolate at the register.

This is by far the most interesting post I have ever written.  Honestly, the grocery store is a big part of my life.

This is another great recipe from The Food Matters Cookbook.  Warm olive tabbouleh was probably originally part of my soul in a previous life.  I have openly admitted on this blog that I am on the fence about mint in my food.  However, I continue to eat it and try it in different combinations.  There has never been an ingredient that I truly do not like in anything.  So, I figure if I keep eating it, I will eventually come around to it.  And it always works.  I particularly like mint in savory dishes when it is used in combination with another fresh herb like cilantro or parsley.

Also, the original recipe here was for grilled fish kebabs.  I made this under the broiler, but either would work fine.


Broiled Fish over Warm Olive Tabbouleh

adapted from The Food Matters Cookbook

½ cup bulgur

salt

2 tablespoons olive oil, plus more as needed

½ black olives, pitted and chopped (I used kalamata)

1 tablespoon minced garlic

1 cucumber, peeled, seeded, and chopped

1 cup chopped fresh parsley

1 cup chopped fresh mint

3 lemons:  1 juiced and 2 cut into wedges

Black pepper

12 ounces of firm white fish, cut into 4 chunks

2 cups cherry tomatoes

1 small red onion, finely chopped

Preheat the broiler on high.  Place the rack about 4-6 inches from the heat source.

Put the bulgur in a small pot with a pinch of salt and water to cover by about 1 inch (no more).  Bring to a gentle boil and cook, without stirring, until the water boils off and the bulgur is tender, 5 to 10 minutes, depending on the grind.

On a large baking sheet covered with foil, toss the fish, tomatoes and red onions in some olive oil and season with salt and pepper.  Put under the broiler and cook for about 10 minutes until fish is cooked through and tomatoes and red onions have some color.  (Alternatively, you can skewer tomatoes, onions and fish and grill kebabs). 

Put 2 tablespoons oil in a large, deep skillet over medium heat.  A minute later, add the olives and garlic and cook, stirring occasionally, until the garlic beings to color, 3 to 5 minutes.  Add bulgur and mix to combine.  Take off heat and add the cucumber, parsley, mint, and lemon juice.  Toss to combine adding lots of pepper and enough oil to moisten everything.  Taste and adjust seasoning. 

Serve warm olive tabbouleh with fish and veggies.  Put bowl of lemon slices on table and use liberally. 

(Servings:  4, Prep time:  20 min., Cook time:  20 min., Difficulty:  Easy)


Printable Version

foodforscot Ratings:

Shanon (tastte):  8/10
Scot (taste):  8/10
Effort:  3/5
Dishwashing Effort:  2/5