Wave 1 - Seared Halibut on Lemon Tabbouleh
 

This recipe is also from the April 2006 edition of Sunset magazine and hope it's ok to post

Prep and cook time: 40 minutes
Makes: 4 sevings

My note: We grilled the halibut and thus reduced the amount of oil. I brushed a tiny amount of oil on the fish before sprinkling with salt and pepper.

* 1 cup bulgur
* 1 1/4 teaspoons salt
* 1/4 cup extra-virgin olive oil
* 2 teaspoons finely grated lemon peel
* 1/4 cup lemon juice
* 1/2 teaspoon plus 1/8 teaspoon pepper
* 1 cup chopped mint
* 2 cups chopped Italian parsley
* 6 green onions, thinly sliced
* 1/2 cup toasted pine nuts
* 4 pieces halibut fillet, rinsed and dried (recipe says 2 lbs total, but for Sonoma purposes, ~1 to 1.5 lbs is probably more appropriate)
* 1 tablespoon vegetable (canola or olive) oil

1. 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 fork.

2. 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.

3. 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.

4. Mound tabbouleh on plates and top with halibut. Serve warm.