Noel Barnhurst
Total Time
40 Mins
Makes 4 servings

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

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.

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Ratings & Reviews

Great dish

March 17, 2015
I used quinoa instead of bulgar and it was amazing. Great dish.

steponme's Review

May 28, 2014
Love halibut and this tabbouleh compliments it nicely here. Added steamed broccoli to round out the meal.

LisaHeffner's Review

May 22, 2013


January 11, 2012
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.

bellablue05's Review

October 02, 2009
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.