Spiced Halibut on Tabbouleh Salad

Spiced Halibut on Tabbouleh Salad
Spiced Halibut on Tabbouleh Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1-1/4

    cups bulgur

  • 5

    large plum tomatoes, finely diced

  • 1

    cup finely chopped fresh flat-leaf parsley

  • 1

    cup finely diced seedless cucumber

  • 1/2

    cup finely chopped scallion, green part only

  • 3

    tablespoons chopped fresh dill

  • 3

    tablespoons fresh lemon juice

  • 2

    tablespoons plus 1 teaspoon extra-virgin olive oil, plus additional for baking sheet

  • 4

    (6 oz. each) halibut fillets

  • 1/4

    teaspoon ground cumin

  • 1/4

    teaspoon sweet or hot paprika

  • 1

    large pinch cinnamon

Directions

1. For Tabbouleh Salad, place bulgur in a large heatproof bowl and pour in 3 cups boiling water; stir and cover. Let bulgur soak until tender, about 40 minutes. Drain in a fine-mesh sieve and transfer to a dry bowl. Stir in tomatoes, parsley, cucumber, scallion, dill, juice, and 2 tablespoons oil; salt and pepper to taste. 2. Preheat broiler. Lightly oil a baking sheet. Rinse halibut and pat dry. Arrange on prepared baking sheet and brush tops with remaining 1 teaspoon oil. Stir together cumin, paprika, cinnamon, and season with salt; sprinkle over halibut. 3. Broil about 4 inches from flame without turning until golden on top, about 4 minutes. Turn broiler off and turn oven on to 450 degree F; roast halibut until just cooked through, about 4 minutes more. Serve over Tabbouleh Salad. Makes 4 servings.

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