Wednesday, January 5, 2011

Halibut Twist and Bulgar Wheat Tabouli

Who else goes on vacation and comes back weighing less and feeling more fit?  Jim and I just got back from our winter respite in Hawaii where we soaked up some serious Vitamin D, ate lettuce wraps in lieu of sandwiches and rice dishes in lieu of fatty steaks and buttery seafood. 

I was also inspired by my niece, Andria's blog and her commitment towards living a healthier lifestyle, so we have joined the get fit and feel better wagon so-to-speak.  Even though Hawaii has much to offer in the way of healthy foodstuffs that is not available to us in Alaska, I have chosen to make a dish tonight that can totally transfer and even be enhanced by Big Island ingredients.

Bulgar Wheat Tabouli

Bulgar Wheat Tabouli Salad
1 Cup Bulgar Wheat
1 1/2 Cups boiling water
1 1/2 tsp. Kosher salt

1/4 C. Lemon juice
1/4 C. Olive oil
1 1/2 tsp. Garlic powder

2 Roma tomatoes, diced
2 C. chopped parsley
4 green onions, chopped (green and white)

Pour the boiling water over the bulgar wheat and salt.  Stir slightly and cover for 30 min.  Add juice, oil, and garlic powder.  Cover again and chill for 2 hours.  Add tomatoes, parsley, and onions.

A Twist on Halibut - Greek Style

Sunset Magazine, January 2011, page 96.

4 Halibut fillets (skinned and boned)
2 TBSP Olive Oil, divided
1/2 tsp. Kosher salt, divided
1/2 tsp. cracked black pepper, divided
Fennel bulb, trimmed and cut into 1/4" slices
1 TBSP Ouzo (anise flavored liqueur)
2 Garlic cloves chopped
1 14.5 can diced tomatoes
1/2 C. water
1 14.5 can chickpeas, drained and rinsed well
2 TBSP fresh chopped oregano

Season halibut with 1/4 tsp salt and pepper, brown in a non-stick skillet with 1 TBSP oil.  Remove fish to a plate.

Add remaining oil with fennel and ouzo to skillet.  Stir constantly until light golden, about 10 minutes.  Add garlic and cook for another minute or two.

Add tomatoes, 1/2 cup water, chickpeas, salt and pepper to taste.  Add oregano and bring to a boil.  Reduce to simmer.  Add halibut to sauce and simmer for 5 to 10 minutes.

Serving Suggestion:
Serve with Marlborough Cupcake Vineyards Sauvignon Blanc

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