4 Sea Cuisine® Multigrain Tilapia fillets 4 cups cooked bulgur wheat ¼ cup seeded minced tomatoes ¼ cup minced seedless cucumber 2 tsp. minced red onion 2 tsp. minced fresh parsley 2 tsp. fresh lemon juice 1 cup roasted red peppers 1 tbsp. extra virgin olive oil 1 garlic clove, chopped ½ lemon, cut into wedges fresh thyme sprigs
Preparation:
Cook Multigrain Tilapia as directed on package.
Meanwhile, combine bulgur, tomatoes, cucumber, onion, parsley and lemon juice in a medium mixing bowl. Season mixture with salt, to taste, and set aside.
In a small food processor, purée red peppers, oil and garlic until smooth. Remove from processor. Season to taste with salt and pour into a small squeeze bottle.
To Construct Plate: Fill a tea cup with bulgur salad. Press with back of tablespoon to compact. Quickly invert cup onto plate, tap with tablespoon to release and gently remove cup. Drizzle plate with Red Pepper Coulis as desired. Place cooked tilapia fillet onto plate and garnish with a lemon wedge and thyme. Repeat 3 more times. Serves 4.
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