Just for the Halibut

We had some amazing fresh halibut that we received from friends who purchased it right off the boat. So fresh and beautiful - it really doesn't need to be fussed with. For Grilled Halibut just a generous sprinkling of salt and a few minutes per sideon the grill is all it needs. To accompany it, a little tomato salsa and a bulghur wheat Tabbouleh as the side dish. Simple, straightforward, and satisfying.

Tabbouleh Salad
(recipe from Rebar cookbook)
1 cup bulghur
1-1/4 cups boiling water
1/2 teaspoon salt
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 garlic cloves, minced
3/4 teaspoons salt
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce
1/2 teaspoon cracked black pepper
1 bunch of Italian parsley
1/4 cup fresh mint leves
1 small red onion

Combine bulghur and salt in a bowl and stir in the boiling water. Cover tightly with plastic wrap for 20 minutes. Uncover and fluff the grains with a fork. Let cool to room temperature

Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic and seasonings. Set aside.

Wash stemmed parsley, shake off excess water and dry on a clean kitchen towel. Mince the parsley, mint leaves and red onion. In a serving bowl, combine cooled bulghur, prepared herbs and onion. Pour dressing over the ingredients and toss thoroughly. Let the salad rest before serving (30 minutes), or wrap and store in the refrigerator.