Moroccan Grilled Halibut & Bulgur Bowl

This hearty dinner-in-a-bowl is packed with healthful grains, flavorful veggies and perfectly grilled fish. It gets a kick from a fresh sauce made with yogurt, roasted red peppers, and harissa – a spicy North African chile paste. If you can’t find the paste, you can easily substitute with a hot sauce, such as sriracha. It won’t have the same blend of spices, but it will be just as tasty.
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Moroccan Grilled Halibut & Bulgur Bowl

Moroccan Grilled Halibut & Bulgur Bowl

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 cup bulgur
  • 3/4 tsp sea salt, divided
  • 1/2 tsp each ground cumin, smoked paprika and dried oregano flakes
  • Pinch red pepper flakes
  • 1 3/4-lb boneless, skinless halibut fillet
  • 2 1/2 tsp olive oil, divided
  • 3 zucchini, sliced lengthwise into 1/2-inch slices
  • 1 eggplant, sliced lengthwise into 1/2-inch slices
  • ground black pepper, to taste
  • 3 tbsp sliced unsalted almonds or chopped pistachios
  • 3 tbsp torn fresh mint

Harissa Sauce

  • 1/2 cup plain whole-milk Greek yogurt
  • 1/4 cup roasted red peppers
  • 1 tsp harissa paste, or to taste
  • 1/2 tsp lemon zest
  • 1/4 tsp sea salt

Preparation

1. Preheat a grill to medium.

2. In a medium saucepan, bring 2 cups water to a boil. Turn off heat and stir in bulgur and 1/8 tsp salt. Cover and let sit for 15 to 20 minutes, until bulgur is tender and water is fully absorbed. Fluff with a fork and set aside.

3. Meanwhile, in a small bowl, combine cumin, paprika, oregano, pepper flakes and ½ tsp salt. Pat halibut dry and brush both sides with ½ tsp oil. Season top of halibut with spice mixture and let sit at room temperature.

4. Meanwhile, brush zucchini and eggplant slices on both sides with 2 tsp oil and season with 1/8 tsp salt and black pepper. Grill vegetables until tender, about 3 to 4 minutes, flipping halfway.

5. Grease grill grate then grill halibut, seasoning side down, for 4 to 5 minutes. Flip and cook until flesh flakes easily with a fork, about 3 minutes more. Once grilled vegetables and fish have cooled slightly, slice into
bite-size pieces.

6. Prepare harissa sauce: In a blender or food processor, blend all ingredients until smooth.

7. Assemble bowls: Divide bulgur mixture among 4 bowls, and top each with fish, vegetables, almonds, mint and harissa sauce. 

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 428
  • Carbohydrate Content: 42 g
  • Cholesterol Content: 93 mg
  • Fat Content: 10 g
  • Fiber Content: 11 g
  • Protein Content: 44 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 669 mg
  • Sugar Content: 9 g
  • Monounsaturated Fat Content: 5 g
  • Polyunsaturated Fat Content: 2 g