Turkish Pan-Seared Halibut with Charred Zucchini & Bulgur Wheat Pilaf

Ingredients

• 4 fillets (6 oz each) halibut fillets, skinless, room temperature
• 1 cup bulgur wheat, medium grind
• 1 3/4 cups vegetable broth, low-sodium
• 2 large zucchini, sliced lengthwise into ribbons
• 5 tbsp extra virgin olive oil, divided
• 3 tbsp unsalted butter, for brown butter finish
• 1/2 cup dried apricots, chopped
• 1/4 cup pine nuts, raw
• 5 cloves garlic cloves, minced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp aleppo pepper, or marash pepper
• 1/2 tsp sumac, ground
• 1 tsp sea salt, divided
• 1/2 tsp black pepper, freshly ground
• 1 whole lemon, cut into wedges
• 3 tbsp pomegranate seeds, optional garnish

Instructions

1. 1

   Toast pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly. Transfer to a plate.

2. 2

   Heat 1 tbsp olive oil in the same skillet over medium-high heat. Add minced garlic and sauté for 45 seconds until fragrant.