Halibut Souvlaki

recipe
Be sure to use thick, tasty Greek-style yogurt for this sauce. Its flavor and texture are essential.

Yield:

4 servings (serving size: 1 wrap)

Recipe from

Nutritional Information

Calories 405
Caloriesfromfat 18 %
Fat 8.1 g
Satfat 2.3 g
Monofat 3.2 g
Polyfat 1.6 g
Protein 43.3 g
Carbohydrate 38.5 g
Fiber 2.6 g
Cholesterol 55 mg
Iron 4.7 mg
Sodium 627 mg
Calcium 156 mg

Ingredients

1 tablespoon fresh lemon juice
1 teaspoon dried oregano
2 teaspoons extravirgin olive oil
5/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
4 (6-ounce) halibut fillets
Cooking spray
1/3 cup Greek-style yogurt
1/4 cup finely chopped cucumber
1 1/2 teaspoons chopped fresh dill
1/4 teaspoon minced fresh garlic
4 pita wraps
2 cups chopped romaine lettuce
1/2 cup thinly sliced red onion
8 plum tomato slices

Preparation

1. Preheat broiler.

2. Combine first 3 ingredients in a shallow dish; stir in 1/2 teaspoon salt and pepper. Add halibut, turning to coat; let stand 15 minutes. Arrange halibut on the rack of a broiler pan coated with cooking spray; place rack in pan. Broil 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

3. Combine remaining 1/8 teaspoon salt, yogurt, cucumber, dill, and garlic in a bowl, stirring well. Spread 1 1/2 tablespoons yogurt mixture in the center of each pita wrap; top each with 1 fillet, 1/2 cup lettuce, 2 tablespoons onion, and 2 tomato slices. Roll up.

Note:

David Bonom,

April 2008
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