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Broiled/Grilled Wild Alaska Halibut on Tabouli

Stay cool in the heat of summer with this refreshing tabouli halibut recipe! Tabouli (tah-boo-lee) - also spelled tabouleh - is a grain-based salad from the Middle East, often used as part of a "mezze" or tapas-type meal of small, appetizer-size dishes. The main ingredients are bulgur, finely chopped parsley, mint, tomato, scallion (spring onion), and other herbs with lemon juice and seasonings (black pepper and sometimes cinnamon and allspice). You can make this recipe with couscous instead of bulgur wheat.
Yield: Serves 4
Total Time: 25 min
Prep: 10 min
Cook: 15 min
Additional:
Ingredients
1 lemon, halved (or lime)
10 ounces bulgur wheat (or couscous)
1 1/2 pints vegetable stock
1 zucchini, finely chopped
1/2 onion, diced
3 tomatoes, deseeded and finely chopped
2 tablespoons chopped fresh coriander (cilantro)
Mint and/or parsley sprigs, to garnish
Sea salt and organic black peppe
Preparation
1.  Preheat the broiler or grill. Place the halibut fillets on a lightly oiled baking sheet. Squeeze the juice from half a lemon over the top and season with salt and pepper to taste.
2.  Grill or broil the fish for 6t o 8 minutes, or until the flesh is opaque and flakes easily when tested with a fork.
3.  While the fish cooks, simmer the bulgur wheat (or couscous) and onions in the stock for 4 to 5 minutes, adding the zucchini after 2 minutes. Leave to cool slightly, then stir in the tomatoes, coriander and juice from the remaining lemon half. Season with salt and pepper to taste.
4.  Share the bulgur wheat (or couscous) between 4 warmed serving plates and top with the halibut fillets. Garnish with herb sprigs and serve immediately.
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