Halibut with Marinated Cucumbers and Greek Yogurt Sauce

By Beacon Staff

This halibut dish was served as our first course during a recent Chefs Table dinner at Flathead Valley Community College. It turned out so delightfully that I wanted to share the recipe with you. Some elements of this dish (the crunchy cucumber salad and the creamy yogurt sauce) are meant to be chilled, while the halibut should be served hot, straight from the pan. The combination is mouthwatering, and a true and healthy Mediterranean onset to a meal.

INGREDIENTS:

• 5 Persian cucumbers

• 4 tbsp. Spanish sherry vinegar

• 2 tbsp. lime zest

• 3 tbsp. dill fond

• Salt and white pepper to taste

• 2 cups Greek yogurt

• 3/4 cup honey

• 4 tsp. cilantro, finely chopped

• 3 tsp. mint, finely chopped

• 3 tsp. tarragon, finely chopped

• 8 4oz. skinless Halibut filets

• 3 tbsp. of Grape seed oil

• 2 tbsp. extra virgin olive oil

• 3 tbsp. finely sliced fresh chives

The first step is to marinate the cucumbers. Using a sharp knife, slice the cucumber lengthwise very thin (you want three slices per dish, so you won’t use quite all the cucumbers). Place cucumber slices in a large bowl and add all but 1 tbsp. of the vinegar, lime zest and dill. Season with salt and pepper to taste, and allow cucumbers to marinate for 45 minutes.

In the meantime, peel the remaining cucumbers, cut in half length-wise and seed and slice for garnishing.

In a small bowl, combine yogurt, two tablespoons of water, remaining vinegar, honey, cilantro, mint and tarragon. Stir until the mixture becomes a smooth and spreadable sauce (you may have to add a little more water if necessary). Season with salt and pepper to taste, cover and refrigerate.

It’s now time to prepare the halibut. Season the filets with salt and pepper, and in a nonstick skillet add the grape seed oil and heat on a medium heat. When oil is hot, lay the fillets in the skillet and cook about four minutes per side, until filets are browned.

While the fish is cooking, toss the sliced (un-marinated) cucumbers with extra virgin olive oil and season with salt and pepper to taste.

To plate: Spread yogurt sauce in the middle of the plate, drain the sliced cucumber and place three slices onto sauce. Place the fish on top of the marinated cucumber and garnish with the sliced cucumbers. Sprinkle with chives and dill fond.

Chef’s notes: Consider making this as a main course. A variety of fish would work with this dish, so feel free to experiment with other types.

I hope you’ll treat your guests to this this fresh, Mediterranean dish this spring. Please let me know your thoughts when you do! Please email me your comments at chefhmk@gmail.com. Bon Appétit!

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