Turkish Pan-Seared Halibut with Charred Eggplant & Lentil-Bulgur Pilaf
Prep 25 min · Cook 30 min · Serves 4 · medium
Delicate white fish seared golden and served over a vibrant bed of warm lentils and bulgur, topped with smoky roasted eggplant, fresh herbs, and a bright lemon-pomegranate gastrique
Ingredients
- 4 fillets (6 oz each) halibut fillets, skin-on, patted dry
- 5 tbsp extra virgin olive oil, divided
- 1.5 lbs Turkish eggplant, cut into 1/2-inch rounds
- 0.75 cup red lentils, rinsed
- 0.5 cup bulgur wheat, medium grain
- 2 cups vegetable broth, low-sodium
- 2 tbsp pomegranate molasses, or pomegranate juice concentrate
- 3 tbsp fresh lemon juice, freshly squeezed
- 4 cloves garlic cloves, minced
- 0.25 cup fresh dill, chopped
- 0.25 cup fresh mint, chopped
- 0.33 cup pomegranate arils, for garnish
- 1 tsp fleur de sel, plus more to taste
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