This was easy and flavorful. I needed to add salt to the dressing. Nice to have different flavor options with fish. I might try shaving rather than chopping the cucumber it seems to have more juicy flavor.
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)
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Amount per serving
- Calories: 405
- Calories from fat: 18%
- Fat: 8.1g
- Saturated fat: 2.3g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 1.6g
- Protein: 43.3g
- Carbohydrate: 38.5g
- Fiber: 2.6g
- Cholesterol: 55mg
- Iron: 4.7mg
- Sodium: 627mg
- Calcium: 156mg
- 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
- 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.
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