Greek Style Halibut Recipes

Steps:

• Combine olive oil, garlic, lemon juice, parsley, oregano, salt and pepper in a zip lock bag. Mix the marinade and add halibut and refrigerate for 1 hour. Preheat grill.
• Remove halibut from bag and place on hot very WELL OILED grill.
• Grill for 4 to 5 minutes per side.
• Place fish and don`t move for 4 minutes or it will fall apart.
• Fish is done when it flakes easily with a fork and is opaque all the way through.

Steps:

• Place fish in a lightly oiled baking dish.
• Lay onions over fish and sprinkle with oregano and lemon juice.
• Mix together parsley and tomatoes and spread over fish, then sprinkle with cheese.
• Cover tightly with foil and place in a preheated 350 oven for 25 to 30 minutes or until fish flakes easily with a fork.

Steps:

• Grate cucumber into a colander and sprinkle with 1/4 teaspoon salt. Let stand for 15 minutes. Squeeze excess liquid from the cucumber.
• Combine squeezed cucumber, sour cream, yogurt, lemon juice, olive oil, and garlic in a bowl. Season with salt and pepper. Refrigerate tzatziki sauce for at least 2 hours.
• Place halibut in a lightly oiled baking dish. Pour lemon juice over top and sprinkle with salt and pepper. Rub fillet, then let stand for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Top halibut with parsley and dill. Spread 1/2 of the tzatziki sauce in an even layer over fish.
• Bake in the preheated oven until fish is still moist but flakes easily with a fork, about 20 minutes.
• While the fish is baking, place potatoes into a large saucepan and cover with cold salted water. Bring to a boil over medium-high heat. Cook until potatoes are tender, about 15 minutes.
• Drain potatoes and return to the pot. Add remaining tzatziki sauce, parsley, and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Smash potatoes gently until slightly mashed, but still chunky.
• Remove halibut from the oven. Turn on the broiler.
• Top halibut with remaining 1/4 cup Parmesan. Return to the oven and broil until Parmesan has browned slightly and formed a crust, 5 to 8 minutes.
• Remove from the oven and let rest for 5 minutes. Serve alongside potatoes.

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!