Preparation

• 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