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
• 1.75 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
• 0.5 cup Dried apricots, chopped
• 0.25 cup Pine nuts, raw
• 5 cloves Garlic cloves, minced
• 0.25 cup Fresh mint leaves, chopped
• 0.25 cup Fresh parsley, chopped
• 1 tsp Aleppo pepper, or Marash pepper
• 0.5 tsp Sumac, ground

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.