1 cup bulgur wheat
1½ cups water (as hot as possible from the tap)
1/2 cup chopped parsley
¼ cup chopped mint
1 cup quartered cherry tomatoes
1 cup diced cucumber
3 minced green onions
3 Tablespoons extra virgin olive oil
4 Tablespoons lemon juice
1 teaspoon honey
1 small clove finely minced garlic
¼ teaspoon black pepper
¼ teaspoon salt
4 6 oz pieces of Alaskan halibut
1/3 cup crumbled feta cheese (preferably fat free)
1. Combine hot water and bulgur wheat in a bowl. Cover tightly with plastic wrap and let sit for 30 minutes.
2. After 30 minutes, the bulgur wheat should be chewy and tender. Drain the bulgur wheat to remove any excess water. (If the bulgur wheat is still too hard, drain, add more hot water, and let sit for another 30 minutes.)
3. Combine remaining ingredients except for halibut, pan spray, and feta. Let the salad sit for a minimum of 30 minutes. The salad may be prepared 1 day ahead of time and kept in the refrigerator.
5. Spray halibut with pan spray. Season lightly with black pepper. Place on a hot grill that has been well cleaned.
Cook for several minutes on each side or just until it is cooked through by not dry. Remove and place on top of salad. 4. Garnish with crumbled feta cheese.
Bulgur wheat is a form of cracked wheat. The whole wheat kernels are cooked, dried, and cracked into a coarse grain that is usually used in cooked cereal, pilaf, or a favorite Middle Eastern grain dish, Tabbouleh.