A halibut meal with Greek influences that is easy enough for a weeknight but elegant enough for guests! I adore making my own tzatziki sauce because I adore Greek cuisine. I constantly have some in the refrigerator and am exploring for new use for it. Being native Alaskans, we always have a plentiful supply of halibut, a delectable and delicate white fish. I really hope you enjoy it as much as my family does!
| Prep Time: | 50 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 3 hrs 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ medium English cucumber, peeled
- ¼ teaspoon kosher salt
- 1 (8 ounce) container sour cream
- ½ (8 ounce) container plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 clove garlic, minced
- kosher salt and cracked black pepper to taste
- 1 (1 pound) halibut fillet
- 2 tablespoons lemon juice
- kosher salt and cracked black pepper to taste
- 2 tablespoons chopped fresh flat-leaf (Italian) parsley
- 1 tablespoon chopped fresh dill
- ¼ cup grated Parmesan cheese
- 5 large baking potatoes, peeled and cubed
- ¼ cup chopped fresh flat-leaf (Italian) parsley
- ¼ cup grated Parmesan cheese
- kosher salt and cracked black pepper to taste
Instructions
- Grate cucumber into a colander and sprinkle with 1/4 teaspoon salt. Let stand for 15 minutes. Squeeze excess liquid from the cucumber.
- Combine squeezed cucumber, sour cream, yogurt, lemon juice, olive oil, and garlic in a bowl. Season with salt and pepper. Refrigerate tzatziki sauce for at least 2 hours.
- Place halibut in a lightly oiled baking dish. Pour lemon juice over top and sprinkle with salt and pepper. Rub fillet, then let stand for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Top halibut with parsley and dill. Spread 1/2 of the tzatziki sauce in an even layer over fish.
- Bake in the preheated oven until fish is still moist but flakes easily with a fork, about 20 minutes.
- While the fish is baking, place potatoes into a large saucepan and cover with cold salted water. Bring to a boil over medium-high heat. Cook until potatoes are tender, about 15 minutes.
- Drain potatoes and return to the pot. Add remaining tzatziki sauce, parsley, and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Smash potatoes gently until slightly mashed, but still chunky.
- Remove halibut from the oven. Turn on the broiler.
- Top halibut with remaining 1/4 cup Parmesan. Return to the oven and broil until Parmesan has browned slightly and formed a crust, 5 to 8 minutes.
- Remove from the oven and let rest for 5 minutes. Serve alongside potatoes.
Nutrition Facts
| Calories | 682 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 11 g |
| Protein | 41 g |
| Saturated Fat | 10 g |
| Sodium | 416 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |