Love halibut and this tabbouleh compliments it nicely here. Added steamed broccoli to round out the meal.
Seared Halibut on Lemon Tabbouleh
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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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