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Spiced Halibut on Tabbouleh Salad

Makes: 4  servings Prep 45 mins Start to Finish 45 mins
Spiced Halibut on Tabbouleh Salad


  • 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 ounces  halibut fillets
  • 1/4 teaspoon  ground cumin
  • 1/4 teaspoon  sweet or hot paprika
  • 1 large pinch cinnamon


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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)445,
  • Fat, total(g)14,
  • chol.(mg)54,
  • sat. fat(g)2,
  • carb.(g)39,
  • fiber(g)10,
  • pro.(g)42,
  • sodium(mg)112,
  • Percent Daily Values are based on a 2,000 calorie diet