Greek Halibut With Lemon Feta Yogurt Sauce Rsc Recipes

Steps:

• Preheat oven to 375°F.
• In a large bowl, mix thyme, oregano, dill, lemon zest, lemon juice, red pepper flakes, garlic and ½ teaspoon salt. Drizzle in olive oil and stir. Add zucchini, artichoke hearts, red bell pepper, onion to the olive oil mixture. Set aside for 10 minutes.
• Meanwhile, in a food processor combine feta cheese, Greek yogurt, cream and lemon juice and blend until smooth. Place in refrigerator.
• Place each piece of fish, skin side down, in the center of a piece of Reynolds Wrap about 18 inches long. Season fish with kosher salt. Gather the sides of the foil, add 1/4 of veggies to each packet, then spoon liquid evenly over the pieces of fish. Close each packet, leaving about 5" between the fish and the top of the foil for steam. Place foil packets on a large baking sheet in the oven and bake 12-17 minutes (depending on thickness of fish; check by removing from oven and carefully opening one of the packets and testing fish & veggies with a fork. If fish is not cooked through, reseal foil and continue to bake, checking every couple minutes.
• Open packets carefully and transfer fish and veggies using a spatula to plates. Spoon the liquid from each packet on top. Drizzle each with lemon feta yogurt sauce. Garnish with dill. Enjoy!

Steps:

• In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
• Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
• Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
• In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
• To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

Steps:

• Preheat oven to 350°F
• Lightly coat an 8x8-inch baking dish with cooking spray.
• Rinse halibut filets and pat dry.
• Place fish in a single layer in the baking dish.
• Mix together yogurt, onion, lemon pepper, parsley and salt; pour over fish filets.
• Drizzle filets with lemon juice.
• Bake for 15 minutes, or until fish is firm and can be flaked with a fork.

Steps:

• Combine lemon juice, olive oil, and oregano in a small bowl.
• Place fish in 10-inch skillet and pour oil mixture over fish.
• Bring to a boil, reduce heat, cover, and simmer 5-10 minutes or until fish flakes when pierced with a fork Meanwhile, line a plate with spinach leaves.
• Place fish on spinach and pour liquid over the fish.
• Garnish with olives and lemon wedges.

Steps:

• Using fork, mash feta cheese in small bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Let stand 30 minutes to allow flavors to develop. (Sauce can be made 2 days ahead. Cover and refrigerate.)

Steps:

• Place all ingredients in a food process and pulse until smooth.
• Refrigerate until serving.

Steps:

• Sauce -- Mix the feta, yogurt, half and half, salt and pepper and lemon juice. Set to the side in a small bowl and refrigerate. Done!
• Couscous -- As I said takes literally 5 minutes to boil, stir in couscous and it's done. Don't worry about that until the dinner is done. Although you can put a pot on the stove with the broth, lemon juice, olive oil, salt and pepper and put the couscous in a measuring cup on the side, just so it is all ready.
• Cucumber and Lemon -- Now I use a English (or seedless cucumber and just dice it up and set to the side (it's done). Same with slicing the lemon. One less thing to do at the end of the meal.
• Meatballs -- Simply in a large bowl, add the feta, milk, parsley, scallions, egg, oregano, salt and pepper. I mix everything well and then add the meat last. You don't want to over mix the meat as it can make it tough. Just mix enough to be combined. Roll into golf ball size meatballs.
• Saute -- Just heat up the olive oil in a large saute pan on medium high and cook them until golden brown. Remove to a plate while you make the sauce.
• Sauce -- In the same pan with the drippings from the meatballs, add the olives, garlic and red pepper and cook just a minute. then stir in the tomatoes, oregano and parsley and cook just another minute to heat up. Add the meatballs back in to finish cooking. They will take approximately 5-10 minutes depending on the size. Just keep them on a low simmer.
• Couscous -- As the meatballs finish, cook the couscous. Just bring the broth, lemon, olive oil and seasoning up to a boil. Add the couscous, stir and remove from the heat and cover. Use foil, a lid, saran wrap, a plate, or anything you have will work just fine. Just let it set for 5 minutes and it is done.
• Serve -- Use a fork to fluff the couscous and then just spoon some on your plate. Top with 2-3 of the meatballs and some of the tomato and olive sauce, and now the good part. Finish with a spoon of the yogurt sauce over the meatballs and some diced cucumber and then squeeze the lemon.
• And trust me -- now you have a totally amazing dish.