Directions:
- 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.
- In a bowl, combine olive oil, lemon peel, lemon juice, 1/2 teaspoon pepper, mint, and parsley. Pour dressing over cooked bulgur and stir to coat. Stir in green onions and pine nuts.
- Sprinkle both sides of halibut with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large frying pan over medium-high heat. Add oil, then halibut. Cook, turning once, until fish is opaque in the center, about 10 minutes total per inch of thickness.
- Mound tabbouleh on plates and top with halibut. Serve warm.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3988.12 Kcal (16697 kJ) | ||
| Calories from fat | 2560.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 284.55g | 438% | |
|---|---|---|---|
| Cholesterol | 535.13mg | 178% | |
| Sodium | 4017.51mg | 167% | |
| Potassium | 6314.63mg | 134% | |
| Total Carbs | 156.19g | 52% | |
| Sugars | 9.5g | 38% | |
| Dietary Fiber | 57.4g | 230% | |
| Protein | 194.05g | 388% | |
| Vitamin C | 269.6mg | 449% | |
| Vitamin A | 11.8mg | 394% | |
| Iron | 1443.6mg | 8020% | |
| Calcium | 789.6mg | 79% | |
| Amount Per 100 g | |||
| Calories | 236.01 Kcal (988 kJ) | ||
| Calories from fat | 151.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.84g | 438% | |
|---|---|---|---|
| Cholesterol | 31.67mg | 178% | |
| Sodium | 237.75mg | 167% | |
| Potassium | 373.69mg | 134% | |
| Total Carbs | 9.24g | 52% | |
| Sugars | 0.56g | 38% | |
| Dietary Fiber | 3.4g | 230% | |
| Protein | 11.48g | 388% | |
| Vitamin C | 16mg | 449% | |
| Vitamin A | 0.7mg | 394% | |
| Iron | 85.4mg | 8020% | |
| Calcium | 46.7mg | 79% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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