Mediterranean Seafood Grill with Skordalia |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This dish includes a slice of sourdough bread in the garlicky potato sauce known as skordalia. This thick and creamy sauce can also be used as a spread on sandwiches or as a dip for veggies and rye crackers. Ingredients:
1 pound russet or yukon gold potatoes, peeled and diced |
8 garlic cloves, peeled |
1 slice sourdough bread, crust removed, and torn into pieces |
1/4 cup plain low-fat greek yogurt |
3 tablespoons olive oil, divided |
zest and juice of 1 lemon |
1/2 teaspoon salt, divided |
1/4 teaspoon dried thyme |
1 pound halibut fillets, cut into 4 pieces |
2 red bell peppers, quartered |
1 pound small zucchini, diagonally cut into 1-inch pieces |
1/2 red onion, sliced |
Directions:
1. Place potatoes in a large saucepan, add garlic, cover with cold water, and cook over high heat 15 minutes or until potatoes are tender.
2. While the potatoes cook, place the bread in a large bowl. Spoon 23 tablespoons cooking liquid from potatoes over bread. Stir with a fork until smooth. Add yogurt, 2 tablespoons olive oil, and lemon zest and juice; stir until a smooth paste forms.
3. Place a large bowl in the sink, and set a colander on top. Drain potatoes and garlic, reserving cooking liquid. Transfer potatoes to bread mixture, and mash until smooth. Add reserved cooking liquid 2 tablespoons at a time until mixture takes on the consistency of loose mashed potatoes. Stir in 1/4 teaspoon salt and 2 teaspoons olive oil. Cover and keep warm.
4. Preheat grill pan over medium-high heat. Drizzle fish with 1/2 teaspoon olive oil, and sprinkle with remaining 1/4 teaspoon salt and thyme. Cook 23 minutes on each side or until fish flakes easily with a fork. Transfer to a plate; cover and keep warm.
5. Place bell pepper, zucchini, and red onion in a large bowl. Drizzle with remaining 1/2 teaspoon olive oil; toss to coat. Arrange bell pepper in grill pan, and cook 5 minutes over medium heat. Add zucchini and onion; cook 10 minutes or until vegetables are tender, turning as necessary for even cooking.
6. Serve halibut with grilled vegetables and skordalia.
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