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.
Seared Halibut on Lemon Tabbouleh
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.
Yield: Makes 4 servings
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Amount per serving
- Calories: 647
- Calories from fat: 45%
- Protein: 58g
- Fat: 32g
- Saturated fat: 4.6g
- Carbohydrate: 36g
- Fiber: 11g
- Sodium: 880mg
- Cholesterol: 73mg
- 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
- 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.
- 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.
- 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.
- 4. Mound tabbouleh on plates and top with halibut. Serve warm.
- Note: Nutritional analysis is per serving.
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