Jim Bathie
Prep Time:
15 Mins
Cook Time:
40 Mins
Total Time:
55 Mins
4 servings (serving size: 4 ounces halibut, 1/4 of grilled vegetables, and 1/2 cup 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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Serve halibut with grilled vegetables and skordalia.

The CarbLovers Diet

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