Lunch
Chermoula-Crusted Halibut with Roasted Beet & Pomegranate Tabbouleh
A thick, herb-forward chermoula crust clings to a pan-seared halibut fillet, its exterior crackling with cilantro, parsley, and cumin. Beneath lies a warm tabbouleh studded with roasted beets, pomegranate arils, and a bright pomegranate molasses vinaigrette—all finished with charred lemon wedges and a drizzle of green herb oil.
847calper serving
54gprotein
97gcarbs
33gfat
20min prep 35min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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