Mediterranean Seafood Grill with Skordalia

Name: Mediterranean Seafood Grill with Skordalia
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons dried thyme; 8 garlic cloves, peeled; 454 grams halibut fillets, cut into 4 pieces; 1 Zest and juice of lemon; 3 Tbsps olive oil, divided; 59 milliliters plain Greek low-fat yogurt; 2 red bell peppers, quartered; 1 red onion, sliced; 1 teaspoons salt, divided; 1 slice sourdough bread, crust removed; 454 grams russet or Yukon gold potatoes; 454 grams zucchini, diagonally cut into 1-inch pieces

Mediterranean Seafood Grill with Skordalia might be just the main course you are searching for. This recipe covers 34% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 369 calories, 30g of protein, and 13g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes about 55 minutes. A mixture of onion, olive oil, halibut fillets, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Peel potatoes, and chop into 1-inch pieces.

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Potato

Place in a large saucepan, and cover with cold water.

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Water

Equipment you will use

Sauce Pan

Add garlic, and cook over high heat about 15 minutes or until potatoes are easily pierced with a fork.

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Potato

Garlic

While potatoes cook, tear bread into 3 or 4 pieces and place in a large bowl. Spoon 2 to 3 tablespoons cooking liquid from potatoes over bread. Stir with a fork until smooth.

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Potato

Bread

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Bowl

Add yogurt, 2 tablespoons olive oil, and zest and juice of 1 lemon; stir until a smooth paste forms.

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Lemon

Olive Oil

Yogurt

When the potatoes are done, place a large bowl in the sink and set a colander on top.

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Potato

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Colander

Bowl

Drain potatoes and garlic, reserving cooking liquid.

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Potato

Garlic

Transfer potatoes to bread mixture and mash until smooth (a potato ricer works well for this task).

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Potato

Bread

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Potato Ricer

Add reserved cooking liquid 2 tablespoons at a time until mixture takes on the consistency of loose mashed potatoes. Stir in teaspoon salt and 2 teaspoons olive oil. Cover and keep warm until ready to serve.

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Olive Oil

Potato

Salt

Preheat grill pan over medium-high heat.

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Grill Pan

Drizzle fish with teaspoon olive oil and season with remaining teaspoon salt and thyme. Cook fish 2 to 3 minutes on each side until fish flakes when tested with a fork or until desired degree of doneness.

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Olive Oil

Thyme