Seared Halibut on Lemon Tabbouleh
Noel Barnhurst
Bright with lemon and rich with pine nuts, it's just the sort of food we crave in spring. Prep and Cook Time: 40 minutes.
How to Make It
Step 1
1
In a large bowl, stir together the bulgur and 1 teaspoon salt, then pour 1 1/2 cups boiling water over the mix. Cover and let sit until water is absorbed, 20 to 30 minutes. Fluff with a fork.
Step 2
2
In a bowl, combine olive oil, lemon peel, lemon juice, 1/2 teaspoon pepper, mint, and parsley. Pour dressing over cooked bulgur and stir to coat. Stir in green onions and pine nuts.
Step 3
3
Sprinkle both sides of halibut with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large frying pan over medium-high heat. Add oil, then halibut. Cook, turning once, until fish is opaque in the center, about 10 minutes total per inch of thickness.
Step 4
4
Mound tabbouleh on plates and top with halibut. Serve warm.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
1 cup bulgur
1 1/4 teaspoons salt
1/4 cup extra-virgin olive oil
2 teaspoons finely grated lemon peel
1/4 cup lemon juice
1/2 teaspoon plus 1/8 teaspoon pepper
1 cup chopped mint (about 1 bunch)
2 cups chopped Italian parsley
6 green onions, thinly sliced
1/2 cup toasted pine nuts
4 pieces halibut fillet (2 lb. total), rinsed and dried
1 tablespoon vegetable oil
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