Halibut Souvlaki

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 Cooking Light

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Nutritional Information

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. 1. Preheat broiler.
  2. 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. 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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