Mediterranean Seafood Grill With Skordalia Recipe

Name: Mediterranean Seafood Grill With Skordalia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound russet or Yukon gold potatoes, peeled and diced; 8 garlic cloves, peeled; 1 slice sourdough bread, crust removed, and torn into pieces; 1/4 cup plain low-fat Greek yogurt; 3 tablespoons olive oil, divided; Zest and juice of 1 lemon; 1/2 teaspoon salt, divided; 1/4 teaspoon dried thyme; 1 pound halibut fillets, cut into 4 pieces; 2 red bell peppers, quartered; 1 pound small zucchini, diagonally cut into 1-inch pieces; 1/2 red onion, sliced

Servings: persons

1 pound russet or Yukon gold potatoes, peeled and diced
8 garlic cloves, peeled
1 slice sourdough bread, crust removed, and torn into pieces
1/4 cup plain low-fat Greek yogurt
3 tablespoons olive oil, divided
Zest and juice of 1 lemon
1/2 teaspoon salt, divided
1/4 teaspoon dried thyme
1 pound halibut fillets, cut into 4 pieces
2 red bell peppers, quartered
1 pound small zucchini, diagonally cut into 1-inch pieces
1/2 red onion, sliced

1
Place potatoes in a large saucepan, add garlic, cover with cold water, and cook over high heat 15 minutes or until potatoes are tender.
2
While the potatoes cook, place the bread in a large bowl. Spoon 23 tablespoons cooking liquid from potatoes over bread. Stir with a fork until smooth. Add yogurt, 2 tablespoons olive oil, and lemon zest and juice; stir until a smooth paste forms.
3
Place a large bowl in the sink, and set a colander on top. Drain potatoes and garlic, reserving cooking liquid. Transfer potatoes to bread mixture, and mash until smooth. Add reserved cooking liquid 2 tablespoons at a time until mixture takes on the consistency of loose mashed potatoes. Stir in 1/4 teaspoon salt and 2 teaspoons olive oil. Cover and keep warm.
4
Preheat grill pan over medium-high heat. Drizzle fish with 1/2 teaspoon olive oil, and sprinkle with remaining 1/4 teaspoon salt and thyme. Cook 23 minutes on each side or until fish flakes easily with a fork. Transfer to a plate; cover and keep warm.
5
Place bell pepper, zucchini, and red onion in a large bowl. Drizzle with remaining 1/2 teaspoon olive oil; toss to coat. Arrange bell pepper in grill pan, and cook 5 minutes over medium heat. Add zucchini and onion; cook 10 minutes or until vegetables are tender, turning as necessary for even cooking.
6
Serve halibut with grilled vegetables and skordalia.

539

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.

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

You need 12 ingredients. The key ingredients include: 1 pound russet or Yukon gold potatoes, peeled and diced, 8 garlic cloves, peeled, 1 slice sourdough bread, crust removed, and torn into pieces, 1/4 cup plain low-fat Greek yogurt, and more.

Yes, Mediterranean Seafood Grill With Skordalia 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.

Mediterranean Seafood Grill With Skordalia

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