Seared Halibut on Lemon Tabbouleh

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

Step 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

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

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

Mound tabbouleh on plates and top with halibut. Serve warm.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 647Calories from Fat 45

% Daily Value *
Total Fat 32g50%

Saturated Fat 4.6g23%
Cholesterol 73mg25%
Sodium 880mg37%
Total Carbohydrate 36g12%

Dietary Fiber 11g44%
Protein 58g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Seared Halibut on Lemon Tabbouleh