Grilled Wild Alaska Halibut on Tabouli

August 2, 2008 by Evelyn Vincent

Tabouli (tah-boo-lee) is a grain-based salad from Lebanon, often used as part of a mezze-type meal of small, appetizer-size dishes.
 
The main ingredients 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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Most people probably don't eat much fish, particularly the fish highest in Omega 3s, because it's so difficult to get really fresh and high quality in their local stores. If that the situation you find yourself in you'll certainly want to get seafood where I've gotten mine for years... Vital Choice Seafood - they are the best!

Related articles:

Weighing the benefits and risks of Seafood

Weight Loss Efforts Aided by Omega 3s

Study: Plastic cutting are not safer than wood!

Smoked Salmon with Pasta and Pesto