Tzatziki is a yogurt-based Greek condiment that traditionally contains cucumber. Using fennel in place of cucumber adds sweetness and a mild licorice flavor to the sauce. Fennel seeds impart a slightly nutty flavor in the marinade. Substitute snapper when you can't find fresh halibut.
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons fennel seeds, crushed
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt, divided
4 (6-ounce) halibut fillets
1 cup plain low-fat yogurt
1/2 cup shredded fennel bulb
2 teaspoons chopped fennel fronds
1 garlic clove, minced
How to Make It
Combine first 5 ingredients and 1/4 teaspoon salt in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 1 hour, turning occasionally.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Add 1/4 teaspoon salt, shredded fennel bulb, chopped fennel fronds, and garlic. Cover and refrigerate.
Remove fish from bag; discard marinade. Place fish on a broiler pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork. Serve with yogurt sauce.
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I must be missing something. My boyfriend and I thought this dish, particularly the tzatziki was very bland. I followed the directions as far as ingredients go for the marinade and sauce. I didn't put the yogurt on papertowel, but I can't imagine that affecting the flavor. This recipe just really needed some kick to it, some flavor. The sauce just tasted like plain yogurt. This is the first time I have ever given a Cooking Light recipe 1 star in the 10+ years I have been using their recipes.
Delicious! Easy, quick, unique flavor, and nutritious. Can't ask for much more than that. The star here is the tzatziki sauce. For only having four/five ingredients, the flavor is incredible. You will want to make it again for other uses. Served with wild rice casserole, roasted sweet peppers, and white wine. A green salad would be nice here too.