Lettuce Gyros With Halibut and Cucumber Yogurt Dressing |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is Cat Cora's recipe. A light grilled summer version of a gyro - without the pita or red meat. Note: preparation time includes chill time for the dressing. Ingredients:
24 ounces halibut fillets |
4 tablespoons olive oil |
4 limes, halved |
1 tablespoon seasoning, blend (spicy or your preference) |
1 head butterleaf lettuce, leaves separated |
1 head radicchio, leaves separated |
5 roma tomatoes, diced for garnish |
1 medium red onion, sliced thinly for garnish |
12 kalamata olives, pitted and halved |
1 tablespoon fresh oregano, chopped fine |
2 tablespoons parsley, chopped |
2 heads scallions, sliced thinly on the bias for garnish on yogurt |
sea salt |
ground black pepper |
1 tablespoon fresh lemon juice |
1/2 cup extra virgin olive oil |
1 teaspoon minced garlic, about 1 large clove |
1 teaspoon kosher salt |
2 cups yogurt |
1 cup peeled seeded and grated cucumber, about 1 medium cucumber |
Directions:
1. To make dressing, add the cucumber yogurt dressing ingredients - lemon juice, olive oil, garlic and salt to the yogurt. Add grated cucumber and mix well. Chill for at least one hour.
2. Preheat grill to 400 degrees.
3. Season the halibut with half of the olive oil, half of the lime juice, seasoning blend, salt and pepper.Let sit for 10 minutes.
4. Place on the grill until cooked through, but not dry, about 6-8 minutes.
5. In a mixing bowl, mix the tomatoes, onion, olives, oregano, parsley, the remaining olive oil, remaining lime juice, salt and pepper and blend well.
6. Once done,let the fish rest until cool enough to handle.
7. On serving plates, layer a butterleaf leaf with a radicchio leaf on top, and flake a generous amount of halibut into the radicchio leaf. Top with the tomatoes and onion mixture. Spoon on a dollop of the yogurt and garnish with the scallions.
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