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.
40m
PREP TIME
8m
COOK TIME
24
INGREDIENTS
Ingredients
Instructions
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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.
40m
PREP TIME
8m
COOK TIME
24
INGREDIENTS
Ingredients 5 Servings
- Greek Dilled Yogurt Sauce
- 2 cups plain yogurt, preferably whole milk
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Dill Weed
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 medium cucumber, peeled and seeded
- Spicy Halibut Gyros
- 4 center-cut halibut fillets, 6 ounces each
- 4 tablespoons olive oil, divided
- 4 limes, juiced, divided
- 1 tablespoon McCormick Gourmet™ Greek Seasoning
- 1/2 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- McCormick Gourmet™ Sicilian Sea Salt
- Freshly ground McCormick Gourmet™ Organic Whole Black Peppercorns
- 5 plum tomatoes, diced
- 1/4 cup Kalamata olives, pitted and halved
- 1 medium red onion, thinly sliced
- 2 tablespoons parsley, chopped fresh
- 1 tablespoon chopped fresh oregano
- 1/2 tablespoon McCormick Gourmet™ Organic Oregano, Ground Mediterranean
-
1
head
Boston lettuce, leaves separated
![substitution]( "substitution")
Substitutions available
- Bibb lettuce
- 1 head radicchio, leaves separated
- 2 green onions, thinly sliced on the diagonal
INSTRUCTIONS
- 1 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)
- 2 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
- 3 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
- 4 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
- 5 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
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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Ingredients 5 Servings
- Greek Dilled Yogurt Sauce
- 2 cups plain yogurt, preferably whole milk
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Dill Weed
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 medium cucumber, peeled and seeded
- Spicy Halibut Gyros
- 4 center-cut halibut fillets, 6 ounces each
- 4 tablespoons olive oil, divided
- 4 limes, juiced, divided
- 1 tablespoon McCormick Gourmet™ Greek Seasoning
- 1/2 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- McCormick Gourmet™ Sicilian Sea Salt
- Freshly ground McCormick Gourmet™ Organic Whole Black Peppercorns
- 5 plum tomatoes, diced
- 1/4 cup Kalamata olives, pitted and halved
- 1 medium red onion, thinly sliced
- 2 tablespoons parsley, chopped fresh
- 1 tablespoon chopped fresh oregano
- 1/2 tablespoon McCormick Gourmet™ Organic Oregano, Ground Mediterranean
-
1
head
Boston lettuce, leaves separated
![substitution]( "substitution")
Substitutions available
- Bibb lettuce
- 1 head radicchio, leaves separated
- 2 green onions, thinly sliced on the diagonal
INSTRUCTIONS
- 1 Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 7 to 8 minutes or until lightly browned.
- 2 Heat small nonstick skillet on medium heat 2 minutes. Add chili powder, cumin and garlic; toast 30 seconds or until aromatic, stirring constantly. Add to chicken mixture.
- 3 Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
TIPS AND TRICKS
This recipe was adapted from Cat Cora's cookbook, Cooking from the Hip.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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