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Thaw fish, if frozen; rinse and pat dry with paper towels. If necessary, cut fish into four serving-size portions; set aside. In a medium saucepan, combine water, bulgur and 1/4 teaspoon salt. Bring to a boil; reduce heat. Simmer, covered, for about 15 minutes or until bulgur is tender; drain.
Meanwhile, in a small bowl ,combine thyme, orange zest, coriander and the remaining 1/4 teaspoon salt. Brush both sides of the fish with 1 tablespoon oil. Sprinkle evenly with half of the spice mixture; rub in with your fingers. Set the remaining spice mixture aside. Measure thickness of fish.
Grill fish on the greased rack of an uncovered charcoal grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling. (For a gas grill, preheat grill; reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)
Add the remaining spice mixture and the remaining 1 tablespoon oil to the bulgur. Gently stir in bell pepper strips and blueberries. Serve fish with bulgur mixture.