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Grilled/Broiled Wild Alaska Halibut on Summer Tabouli

In addition to light, luscious Alaska Halibut, this easy summer recipe features the fresh, healthy, classically Middle Eastern herbal assembly of cilantro, cinnamon, and dill.

Add a little diced cucumber and onion to plain yogurt
a cool sauce called raita in Indiaand serve it on the side.

Grilled/Broiled Wild Alaska Halibut on Summer Tabouli

Serves 4

4 (6 oz each) wild Alaska Halibut fillets
Organic extra virgin olive oil
1 lime, halved
10 oz bulgur wheat*
1 1/2 pints vegetable stock
1 zucchini, finely chopped
3 tomatoes, deseeded and finely chopped
1/2 teaspoon organic cinnamon
1/2 teaspoon dried organic dill weed
2 tablespoon chopped fresh cilantro (coriander) or parsley
Cilantro (coriander) or parsley sprigs, to garnish
Sea salt and organic ground black pepper

*You can make this recipe with cous cous instead of bulgur wheat. In that case, follow the package instructions and do not add it to the stock as you would the bulgur.

  • Preheat the grill or broiler. Put the halibut fillets onto a baking sheet, brushed with oil. Squeeze the juice from half a lime over the top. Season.

  • 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 in the stock for 4‒5 minutes, adding the zucchini after 2 minutes. Leave to cool slightly, then stir in the tomatoes, cinnamon, cilantro (or parsely) and juice from the remaining lime. Season.

  • Share the bulgur wheat (or cous cous) between 4 serving plates and top with the halibut fillets. Garnish with cilantro (or parsely) sprigs and serve immediately.

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