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How to make Blackened lime snapper with white bean tabbouleh

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

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 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.
  • Step 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.
  • Step 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.
  • Step 4 To serve, divide the white bean tabbouleh among 4 serving plates and place a snapper fillet on each.