GRILLED SEA BASS OVER TABBOULEH WITH HERB

GRILLED SEA BASS OVER TABBOULEH WITH HERB

SERVES FOUR APPROX 52 MG PER TABLESPOON ~ APPROX 13 MG PER SERVING

PROVISIONS

4 Fresh Sea Bass Fillets 1 cup Barley 1 large Green Bell Pepper 1 Large Red Bell Pepper 1 clove minced garlic 1 small red onion 2 Tbsp Juice from one large lemon & zest 1 bunch + 1 tbsp of fresh parsley (minced) 1 bunch + 1 tbsp fresh mint (minced) ½ tbsp fresh thyme leaves ½ cup Extra Virgin Olive Oil 1 tbsp Infused GPC Extra Virgin Olive Olive (13 mg per serving) 15 Toasted Walnuts (optional)

Instructions

In a medium pot bring two cups of (salted) water to a boil, add 1 cup barley, reduce to a medium simmer, stirring occasionally until fluffy and tender 50 mins-55 mins. Or use an Instant Pot to reduce the cooking time.

Meanwhile, wash and small dice the peppers. Do the same with the red onion and garlic. Finely chop one tablespoon of parsley and mint. Set aside. Or use a food processor to reduce prep time.

In the food processor add remaining parsley, mint, thyme leaves, ½ tbsp of infused olive oil, 2 tbsp olive oil, toasted walnuts, 1 tbsp lemon juice, salt & pepper to taste. Blend until fully incorporated. Set aside.

Prepare fish by brushing fish with olive oil, lemon zest, salt & pepper. Heat a Grill or Grill pan, place fish skin side down, cook until skin is crispy 3-4 mins per side. Remove from grill. Set aside.

Fluff barley with a fork before removing it from the pot (slightly cool if possible). In a medium-size bowl add cooked barley, remaining lemon juice, infused oil(½ tbsp), and olive oil (2 tbsp) chopped herbs, peppers, garlic, onion, salt & pepper to taste.

GREEN PANTHER CHEF

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