Halibut with Olive Tabbouleh and Duck Fat Potatoes

Jump to recipe

olive tabbouleh

We eat a lot of seafood around here. Usually, it’s one of the staples I always keep on hand; canned tuna or sardines, frozen salmon, wild caught shrimp, maybe some flounder…

But every once in a while I feel like mixing it up, and by that I mean I can’t turn down a coupon. I’m all over a good deal, especially on healthy food, and that is how this halibut with olive tabbouleh and duck fat potatoes arrived on our table.

olive tabbouleh

My mind is constantly searching for new methods to use up absolutely everything that finds its way into my refrigerator.

For the record, I’m not suggesting that it’s normal to think about the contents of your fridge all the time. I’m just using this opportunity to admit that fact to you.

olive tabbouleh

When I brought home this gorgeous hunk of halibut, I knew right away that it would make the perfect landing pad for a bright, summery tabbouleh that I happened to have all the ingredients for already. (love when those kind of culinary coincidences happen)

Halibut is a mild fish, with an almost-sweet flavor that can really stand up well to something bold. It’s not at all fishy, in case that is a characteristic that you regularly avoid in, err, fish.

Either way, it’s good stuff, but since it’s a little pricey keep your eye out for when it goes on special.

Halibut Olive Tabbouleh (6 of 10)

If you’ve never had the pleasure of experiencing tabbouleh, it’s a Middle Eastern salad made of parsley, tomatoes, onions, lemon juice, and bulgar wheat. I added some black olives to my version because I love a good briny bite, and I left out the bulgar since I already had big plans for some tiny potatoes.

olive tabbouleh

The olive tabbouleh is perfect to make ahead of time because the flavors really develop after they’ve snuggled up for a while. It’s also a great way to use up a bunch of parsley that you have sitting in your fridge, just in case you too are plagued by the same use-it-or-lose-it mentality that I am.

olive tabbouleh

And for any of you out there that thought parsley was just a garnish, this is a good gateway recipe for you to be convinced otherwise. Don’t doubt the capabilities of parsley— it’s good for more than it’s great looks, as a matter of fact.

If you can fight cancer, boost the immune system, and anti-oxidize while looking fresh and beautiful all the while, you deserve more than just a garnishable mention.

olive tabbouleh

Give parsley the full feature, already.

It’s deserving. Trust me.

olive tabbouleh

And while they may sit humbly next to the main attraction they are intended to support, don’t gloss over the duck fat potatoes. These little pee wee potatoes are a favorite of mine, and not just because they’re adorable. Their bite-sized bodies require virtually no prep work, and when you roast them up in some (life changingly delicious) duck fat, their skin gets all crispy and their insides melt into a cloud of potato heaven.

The secret is the duck fat.

And if you think that describing potatoes as heavenly is in anyway an exaggeration, than you’ve obviously never had spuds that were roasted in duck fat.

olive tabbouleh

Obviously.



2 responses to “Halibut with Olive Tabbouleh and Duck Fat Potatoes”

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.