Cat Cora serves halibut gyro-style with a dilled yogurt sauce and a garnish of tomatoes, red onion and olives. Instead of pita, she serve it in lettuce cups.
For Yogurt Sauce, mix yogurt, oil, lemon juice, garlic, sea salt, dill weed and garlic powder in large bowl with wire whisk until well blended. Holding a grater over the yogurt mixture, grate in the cucumber and its juice. Cover. Refrigerate at least 1 hour. (Makes about 2 cups)
For the Halibut, rinse fillets and place in glass dish. Mix 2 tablespoons of the oil, 1/2 of the lime juice, Greek Seasoning, cayenne pepper and sea salt and pepper to taste in small bowl. Pour marinade over fish. Refrigerate 15 minutes
Preheat grill to medium or preheat oven to 400°F. Place marinated fillets on grill or on baking pan. Grill or bake fish 6 to 8 minutes or until fish flakes easily with a fork
Meanwhile, mix tomatoes, red onion, olives, remaining 2 tablespoons oil, remaining lime juice, parsley, fresh oregano, ground oregano, and sea salt and pepper to taste in large bowl
To serve, arrange one leaf each of Boston lettuce and radicchio on warm plate. Flake a generous amount of halibut over the top. Top with tomato-onion mixture and a dollop of the Greek Dilled Yogurt Sauce. Garnish with green onions
Chef's Tip: This recipe works well with other fish such as salmon, snapper, branzino, or even tuna.
This recipe was adapted from Cat Cora's cookbook, Cooking from the Hip.