Spicy Halibut Gyros with Greek Dilled Yogurt Sauce

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.

Ingredients
Serves: 5
Directions
40 mins Prep time 8 mins Cook time
40 mins Prep time
8 mins Cook time
  • 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

Cooking tip

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.

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Nutrition information

Nutritional Information coming soon!

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