Mediterranean Seafood Grill with Skordalia

Jim Bathie
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.

Resistant Starch: 1.7g

4 servings (serving size: 4 ounces halibut, 1/4 of grilled vegetables, and 1/2 cup skordalia)


+ Add To Shopping List
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


Prep: 15 Minutes
Cook: 40 Minutes
Total: 55 Minutes

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 2–3 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 2–3 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.

Created date

March 2011

Nutritional Information

Calories 390
Fat 14 g
Satfat 2 g
Monofat 8 g
Polyfat 2 g
Protein 31 g
Carbohydrate 37 g
Fiber 5 g
Cholesterol 35 mg
Sodium 280 mg