Seared Halibut on Lemon Tabbouleh

Name: Seared Halibut on Lemon Tabbouleh
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 237 milliliters bulgur; 6 green onions, thinly sliced; 4 halibut fillet (2 lb. total), rinsed and dried; 59 milliliters lemon juice; 2 teaspoons finely grated lemon peel; 237 milliliters chopped mint (about 1 bunch); 59 milliliters extra-virgin olive oil; 473 milliliters chopped Italian parsley; 1 teaspoons pepper; 118 milliliters toasted pine nuts; 1 teaspoons salt; 1 Tbsp vegetable oil

The recipe Seared Halibut on Lemon Tabbouleh could satisfy your middl eastern craving in approximately 40 minutes. This dairy free and pescatarian recipe serves 4. One portion of this dish contains around 9g of protein, 29g of fat, and a total of 413 calories. 1 person found this recipe to be delicious and satisfying. If you have olive oil, green onions, salt, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Bulgur

Water

Salt

Equipment you will use

Bowl

In a bowl, combine olive oil, lemon peel, lemon juice, 1/2 teaspoon pepper, mint, and parsley.

Ingredients you will need

Lemon Juice

Lemon Peel

Olive Oil

Parsley

Pepper

Mint

Equipment you will use

Bowl

Pour dressing over cooked bulgur and stir to coat. Stir in green onions and pine nuts.

Ingredients you will need

Cooked Bulgur

Green Onions

Pine Nuts

Sprinkle both sides of halibut with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Ingredients you will need

Halibut

Pepper

Salt

Heat a large frying pan over medium-high heat.

Equipment you will use

Frying Pan

Add oil, then halibut. Cook, turning once, until fish is opaque in the center, about 10 minutes total per inch of thickness.

Ingredients you will need

Halibut

Fish

Cooking Oil

Mound tabbouleh on plates and top with halibut.

Ingredients you will need

Halibut

Serve warm.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

237milliliters

bulgur 6

green onions, thinly sliced 4

halibut fillet (2 lb. total), rinsed and dried 59milliliters

lemon juice 2teaspoons

finely grated lemon peel 237milliliters

chopped mint (about 1 bunch)59milliliters

extra-virgin olive oil 473milliliters

chopped Italian parsley 1teaspoons

pepper 118milliliters

toasted pine nuts 1teaspoons

salt 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.