Grilled Wild Alaska Halibut on Tabouli Recipe

Alaskan HalibutTabouli (tah-boo-lee) is a Bulgar grain-based salad from Lebanon, often used as part of a mezze-type meal of small, appetizer-size dishes. The main ingredients in Tabouli are bulgur, finely chopped parsley, mint, tomato, scallion (spring onion), and other herbs with lemon juice and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

Bulgur is parboiled, dried wheat with a light, nutty flavor. It is often confused with cracked wheat, which is made from crushed wheat grains that haven’t been parboiled. There are whole-grain, high-fiber versions of bulgur, which are nutritionally preferable.

Broiled / Grilled Wild Alaska Halibut on Tabouli
You can make this recipe with couscous instead of bulgur wheat.
Serves 4

  • 4 (6 oz each) Alaska halibut fillets (the best place to get fillets is Vital Choice Seafood)
  • Extra virgin olive or macadamia nut oil
  • 1 lemon, halved*
  • 10 oz bulgur wheat (or couscous)
  • 1½ pints vegetable stock
  • 1 zucchini, finely chopped
  • ½ onion, diced
  • 3 tomatoes, deseeded and finely chopped
  • 2 tbsp chopped fresh coriander
  • 4 tbsp fresh Peppermint or Spearmint leaves, chopped fine
  • Parsley or mint sprigs, to garnish
  • Sea salt and organic black pepper

*You could use lime instead.

Preheat the broiler or grill.

Put the halibut fillets onto a baking sheet, coated lightly wit olive oil. Squeeze the juice from half a lemon over the top. Season with salt and pepper. Grill the fish for 6-8 minutes, or until the flesh is opaque and flakes easily when tested with a fork.

Meanwhile, simmer the bulgur wheat (or couscous) and onions in the stock for 4-5 minutes, adding the zucchini after 2 minutes. Leave to cool slightly, then stir in the tomatoes, herbs and juice from the remaining lemon or lime. Season with salt and pepper to taste.

Add one portion of Tabouli to each plate, place one piece of Halibut atop the Tabouli. Garnish with herb sprigs and serve immediately.

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They say that most people don’t eat as much fish as they should, particularly the fish highest in Omega 3s. Perhaps that’s because it’s so difficult to get really fresh and high quality cold-water fish in their local stores. If that’s the situation you find yourself in I highly recommend the place where we’ve gotten our seafood for years… Vital Choice Seafood – they are the best!

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