Best Greek Halibut With Lemon Feta Yogurt Sauce Rsc Recipes

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BROILED HALIBUT WITH LEMON AND HERBS



Broiled Halibut With Lemon and Herbs image

Make and share this Broiled Halibut With Lemon and Herbs recipe from Food.com.

Provided by William Uncle Bill

Categories     Halibut

Time 18m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup butter, softened
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
1 teaspoon lemon juice, freshly squeezed
2 large garlic cloves, finely minced
1/2 teaspoon salt
16 ounces fresh halibut steaks, 3/4 inch thick
1 tablespoon butter
1 tablespoon extra virgin olive oil

Steps:

  • In a small mixing bowl, combine 1/4 cup butter, shallots, dill weed, parsley, mustard, lemon juice, garlic and salt; mix well.
  • Rinse halibut steaks in cold water and pat dry on paper towels.
  • In a 8 inch x 8 inch oven proof casserole dish, add 1 tablespoon of butter and 1 tablespoon of olive oil. Place under the broiler on HIGH heat for about 2 minutes or until the butter has melted.
  • Place the halibut steaks in the casserole dish.
  • Spread one half the lemon/herb mixture equally over each steak.
  • Place under the broiler on HIGH heat and broil for 6 minutes.
  • Turn halibut steaks over and spread the remaining lemon/herb mixture evenly over the steaks.
  • Continue to broil on HIGH heat for another 5 to 6 minutes or until fish flakes easily with a fork. Do not overcook the fish.
  • Serve with cooked basmati brown rice.
  • You may also use finely chopped chives or green onions instead of the shallots.

GREEK MEATBALLS, FETA YOGURT SAUCE AND LEMON COUSCOUS



Greek Meatballs, Feta Yogurt Sauce and Lemon Couscous image

Yummy, a whole different way to eat meatballs. No Italian sauce, but a creamy Feta sauce and lemon couscous to serve everything over versus pasta. It really is great and honestly doesn't take long. Couscous as you know takes 5 minutes. I make the dressing ahead and you are only left with the meatballs which you can actually make ahead, refrigerate or freeze and then make later. A salad on the side with a lemon vinaigrette and fresh tomatoes and dinner. Can't get much easier. Give it a try, you will love it if you enjoy greek flavors like me.

Provided by SarasotaCook

Categories     Lamb/Sheep

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 31

1/2 cup feta cheese
1/2 cup plain yogurt
1/8 cup half-and-half
3 tablespoons lemon juice
salt (go easy, feta is salty)
pepper
3/4 cup couscous
3/4 cup chicken broth
1/4 cup lemon juice (fresh)
salt
pepper
1 tablespoon olive oil
1/2 lb ground lamb
1/2 ground beef
1/4 cup feta cheese
1/4 cup milk
1/4 cup parsley
2 scallions, diced fine (white and green parts)
salt
pepper
2 teaspoons dried oregano
1 large egg
2 tablespoons olive oil, to saute
3/4 cup kalamata olive (cut in half)
1 tablespoon minced garlic
1 teaspoon red pepper flakes
3 (15 ounce) cans diced tomatoes, just plain no seasoning
1 teaspoon dried oregano
1 teaspoon fresh parsley
1 cup diced cucumber
1 lemon, sliced

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.

YOGURT BAKED HALIBUT



Yogurt Baked Halibut image

Yogurt tenderizes the fish in this recipe and gives it an unexpected taste. You can substitute any firm, white fish.

Provided by MA HIKER

Categories     Halibut

Time 25m

Yield 5 serving(s)

Number Of Ingredients 7

1 1/2 lbs halibut fillets
1 cup plain low-fat yogurt
1 onion, chopped
1 teaspoon lemon pepper
1 teaspoon dried parsley
salt
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 192.5, Fat 3, SaturatedFat 1, Cholesterol 84.7, Sodium 148.3, Carbohydrate 5.9, Fiber 0.5, Sugar 4.5, Protein 33.6

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