Lemon-Thyme Grilled Fish With Cucumbers And Arugula Recipe

Name: Lemon-Thyme Grilled Fish With Cucumbers And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Halibut fillets, about 5 oz each; Finely grated zest of 1 large lemon; 2 tablespoons thyme leaves; 1 tablespoon chopped parsley leaves, use a shap knife or scissors; 3-4 medium-size cucumbers (about 1 pound in total); 1/2 teaspoon whole cumin; 3/4 cup Greek yogurt (if you can't find any, use a very thick yogurt that has been hung in a cheesecloth for an hour); 1/2 teaspoon minced garlic; 4 teaspoons lemon juice; 1 teaspoon chopped dill; 1/2 teaspoon coriander powder; A pinch of cayenne pepper; 1 tablespoon chopped mint; 2 tablespoons olive oil; 5 ounces baby arugula; Salt and freshly ground pepper, to taste; Drizzle of olive oil and fresh lemon juice to serve

Servings: persons

6 Halibut fillets, about 5 oz each
Finely grated zest of 1 large lemon
2 tablespoons thyme leaves
1 tablespoon chopped parsley leaves, use a shap knife or scissors
3-4 medium-size cucumbers (about 1 pound in total)
1/2 teaspoon whole cumin
3/4 cup Greek yogurt (if you can't find any, use a very thick yogurt that has been hung in a cheesecloth for an hour)
1/2 teaspoon minced garlic
4 teaspoons lemon juice
1 teaspoon chopped dill
1/2 teaspoon coriander powder
A pinch of cayenne pepper
1 tablespoon chopped mint
2 tablespoons olive oil
5 ounces baby arugula
Salt and freshly ground pepper, to taste
Drizzle of olive oil and fresh lemon juice to serve

1
Season the fish with the grated lemon zest, thyme and parsley. Cover and refrigerate for 3-4 hours.
2
Remove the fish 20 minutes before you start cooking to bring it to room temperature.
3
Peel the cucumber, cut into 1-inch long sections and then cut into julienne strips. (De-seed the cucumbers if you prefer.) Toss with 1 teaspoon salt and let sit in a colander for 20 minutes.
4
Toast the cumin seeds in a small pan over medium heat until they change change color, 2-3 mins.
5
Mix the cumin, garlic, lemon juice, dill, coriander powder and cayenne pepper into the yogurt.
6
Pat the cucumbers dry with a paper towel and toss with the yogurt mixture. Season with salt and pepper and stir in the chopped mint.
7
Prepare the grill (medium heat). Brush the fish with olive oil and season well with salt and pepper. Grill fish, turning once, until the fish is just cooked through, 6-8 minutes in total.
8
Scatter the baby arugula leaves on the plate/s. Spoon the cucumbers over the leaves and arrange the fish on the top. Season with a generous amount of lemon juice and a drizzle of good olive oil. Serve immediately.
9
Do-ahead: You can prepare the yogurt mixture minus the cucumbers and mint ahead of time. Add the cucumbers and mint and season with salt and pepper just before serving.

136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 Halibut fillets, about 5 oz each, Finely grated zest of 1 large lemon, 2 tablespoons thyme leaves, 1 tablespoon chopped parsley leaves, use a shap knife or scissors, and more.

Yes, Lemon-Thyme Grilled Fish With Cucumbers And Arugula falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Thyme Grilled Fish With Cucumbers And Arugula

How did you like this recipe?

Frequently Asked Questions