Dinner Recipes

Halibut with Cucumber Yogurt Sauce

Halibut with Cucumber Yogurt Sauce



Halibut with Cucumber Yogurt Sauce

Serves: 4


1 teaspoon McCormick organic ground cumin
1 teaspoons fresh minced peeled ginger
2 tablespoons chopped fresh organic mint
1 tablespoon Bombay Brand curry powder divided
1/8 teaspoon McCormick organic cayenne pepper
1 lemon cut into 6 wedges
2 teaspoons Napa Valley organic extra virgin first cold pressed olive oil
2 6 ounce containers Fage TOTAL 0 Greek yogurt
Pam organic olive oil cooking spray
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon iMcCormick ground turmeric
4 5 ounce pieces halibut rinsed and patted dry
1 English cucumber peeled diced patted dry
1 small shallot minced


Preheat broiler. Combine the cumin, ginger, mint, two teaspoons curry powder, cayenne, one teaspoon lemon juice from two wedges, olive oil and yogurt in a medium mixing bowl. Remove cup.

Brush the reserved cup of yogurt mixture on both sides of the halibut and let stand for 15 minutes or up to three hours in the refrigerator. Meanwhile, add the cucumber and shallot to the remaining yogurt mixture. Refrigerate until ready to serve.

In a small bowl or ramekin, combine salt, pepper, turmeric and remaining teaspoon of curry powder. Spray broiler pan with cooking spray. Gently wipe off excess yogurt from fish and season both sides with spice mixture. Place fish on pan and broil for five to seven minutes without turning, until white throughout. Serve with cucumber yogurt sauce.