LITTLE ROCK — Lemon juice, olive oil, fresh mint and parsley are bright flavors from the sun-drenched hills of the Eastern Mediterranean, where these products grow in abundance.
Bulgur wheat, used in this cracked wheat salad, is made from wheat kernels by steaming, drying and crushing them. They need to be soaked in water for 20 minutes. A secret to flavoring bulgur in this recipe is to squeeze the green onions and wheat together so that the juices from the onions penetrate the wheat.
The general rule for cooking fish is 10 minutes for a 1-inch-thick piece, but allowing for the fact that it will continue to cook after it is removed from the heat, I usually cook the fish 8 minutes per inch. If it is thicker or thinner, adjust the time accordingly.
Greek Lemon Fish
11/2 tablespoons lemon juice 1 tablespoon olive oil 1 teaspoon dried oregano Olive oil spray 3/4 pound fish filets such as tilapia or
snapper Salt and ground black pepper
Whisk lemon juice with olive oil and oregano; set aside.
Heat a skillet over medium-high heat. Coat with olive oil and add fish. Cook fish, turning once, 4 minutes per side. Add salt and pepper to taste. Divide between 2 dinner plates and spoon sauce over top.
Makes 2 servings.
Cracked Wheat Salad
2/3 cup uncooked fine bulgur wheat 4 green onions, sliced (about 1 cup) 1/2 cup chopped flat-leaf parsley 1/2 cup chopped fresh mint 3 tablespoons prepared olive oil and
vinegar dressing Salt and ground black pepper 2 cups grape or cherry tomatoes
Place bulgur in a medium-size bowl and add warm water to cover. Let stand 20 minutes. Drain and squeeze out as much moisture as possible with your hands. Add green onions and squeeze again. Place in a bowl and add parsley, mint and dressing.
Toss well. Add salt and pepper to taste.
Spoon onto plate and place tomatoes on top.
Makes 2 servings.
Food, Pages 32 on 05/30/2012