Creamy Dijon Halibut with Spinach-Lemon Bulgur



  • Olive oil cooking spray
  • 1 yellow onion, thinly sliced
  • 2 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon sea salt, divided
  • 4 (4 ounce) boneless, skinless halibut fillets, rinsed and patted dry (or other lean thick white fish fillets)
  • 1/2 cup low-fat sour cream
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons coarse-grain Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 2 cups cooked bulgur
  • 2 packed cups baby spinach, coarsely chopped
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest
  • 2 tomatoes, sliced or cut into wedges
  • 1 lemon, quartered (optional)


Coat a 3- to 3 1/2-qt slow cooker with cooking spray; arrange onion along bottom. In a small bowl, combine thyme, rosemary, garlic powder, pepper and 1/4 tsp salt. Sprinkle mixture on both ides of halibut fillets, dividing evenly. Place halibut over top of onions, cover and cook until opaque in center, 1 hour and 15 minutes on high or 2 12 hours on low.

Meanwhile, in a small bowl, whisk sour cream, oil, Dijon and Worcestershire sauce; set aside.
In a medium bowl, toss bulgur, spinach, garlic, lemon zest and remaining 1/4 tsp salt until combined; divide among serving plates. With a slotted spoon, remove halibut fillets from slow cooker, discarding onions. Place halibut alongside bulgur mixture and top with sour cream mixture, dividing evenly. Serve with tomatoes and lemon wedges, if desired.

(Makes 4 servings)

Creamy Dijon Halibut with Spinach-Lemon Bulgur

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