Mediterranean Seafood Grill with Skordalia

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

Yield: 4 servings (serving size: 4 ounces halibut, 1/4 of grilled vegetables, and 1/2 cup skordalia)
Total:
Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 390
  • Fat: 14g
  • Saturated fat: 2g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 2g
  • Protein: 31g
  • Carbohydrate: 37g
  • Fiber: 5g
  • Cholesterol: 35mg
  • Sodium: 280mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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. 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. 6. Serve halibut with grilled vegetables and skordalia.
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