4 pieces halibut fillet (2 lb. total), rinsed and dried
1 tablespoon vegetable oil
How to Make It
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.
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.
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.
Mound tabbouleh on plates and top with halibut. Serve warm.
Excellent and simple. The perfect to serve an expensive fish without hiding the delightful taste of the fish. Fresh fish is preferred but, fresh frozen works nicely as well.
Make enough tabboullen to keep for several days in the fridge as an excellent snack or lunch item.
This is the most delicious recipe I have ever made. The Tabbouleh is my favorite of all time foods to eat. I make this dish at least once a week, and LOVE it. Check out the protein content in this recipe. It can't be beat. Great recipe if you have children as well.
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