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Episode 1: Grilled Swordfish with Tabouleh
If you're diabetic or on a low glycemic diet, choosing the right carbohydrates is vital. We're here at RIS in downtown Washington, DC where the incredible Ris Lacoste has something sweet and savory just for you that’s also low in fat and cholesterol.
Grilled Swordfish with Tabouleh (6)
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6 5 oz portions swordfish, salmon, tuna or any grillable fish
4 cups tabouleh
4 cups thinly sliced cucumber
2 cups cherry tomatoes, cut in half
1 cup parsley leaves, soaked in ice water for 10 minutes and spun in salad spinner
1 cup sliced radishes
salt and freshly cracked black pepper
1 oz freshly squeezed lemon juice
4 oz extra virgin olive oil
6 oz non fat yogurt
6 oz sumac pomegranate dresssing
seeds from 1 pomegranate
6 sprigs mint 

  1. Season and marinade the fish as you will.  
  2. Grill to desired doneness.  
  3. In a large bowl, mix the cucumber, cherry tomatoes, parsley leaves and radishes.  Season with salt and pepper and dress with the lemon juice and olive oil to taste.  
  4. Smear about 2 ounces of yogurt on to each plate.  
  5. Place a ring mold in the center of each plate and mold about 2/3 cup of the tabouleh, or more if desired. 
  6. Place the grilled fish atop the tabouleh and place a portion of the cucumber salad along side.  
  7. Sprinkle pomegranate seeds over each plate.  
  8. Drizzle with sumac dressing and garnish with the mint sprig.


1/2 cup pomegranate molasses
1/4 cup orange juice
1/4 cup red wine vinegar
1/2 tbsp ground sumac
1/2 tbsp sugar
1 cup extra virgin olive oil
salt and freshly cracked black pepper

  1. Whisk all ingredients together. 
  2. Season to taste with salt and pepper. 
  3. Whisk in the pectin and bring the mixture back to a boil. 
  4. Reduce the heat and simmer for 1 min



2 cups bulghur wheat
2 bunches parsley, leaves picked, rinsed and finely chopped
1/2 bunch scallions, finely diced
1 cucumber, peeled, seeded and finely diced
3 small tomatoes, seeded and finely diced
1bunch mint, large leaves picked, rinsed and finely chopped (save the center sprigs for garnish)
juice and zest of 3 lemons
1 cup extra virgin olive oil
salt and freshly ground black pepper

  1. Bring 2 cups of water to a boil.  
  2. Place the bulghur wheat in a bowl and pour over the boiling water.  Cover with plastic wrap and let sit until cooked, about 15 minutes.  
  3. Fluff to help cool.  When cooled, add all of the above ingredients.  Mix well and season to taste with salt and pepper. 

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Ris Lacoste
2275 L Street, NW
Washington, DC 20037
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Meet The MD
Brian Choi, MD
The GW Medical Faculty Associates

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