Turkish-Spiced Halibut Skewers With Yogurt Sauce
- Total Time
- About 30 minutes, plus 1 hour's marination
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds boneless halibut or other firm-fleshed fish
- Salt and pepper
- ½teaspoon cumin seeds, toasted and coarsely ground
- ½teaspoon coriander seeds, toasted and coarsely ground
- ½teaspoon paprika
- Pinch red pepper flakes
- 1small red onion, thinly sliced
- 1small lemon, thinly sliced
- 2garlic cloves, minced, plus 1 garlic clove, grated or smashed to a paste
- 8bay leaves
- ½cup olive oil
- 1cup plain yogurt
- Pinch cayenne
- 1small cucumber, about 2 ounces, peeled and diced
- 1tablespoon chopped mint
- 1tablespoon chopped dill
- 1tablespoon chopped parsley
Nutritional analysis per serving (4 servings)
466 calories; 32 grams fat; 6 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 37 grams protein; 729 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut halibut into large chunks of equal size and thread onto skewers. You should have 4 kebabs weighing about 6 ounces each. Lay them in a shallow dish. Season on both sides with salt and pepper.
- Step 2
In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves. Add olive oil and stir together. Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
- Step 3
Put yogurt in a small bowl. Season with salt and pepper, then add garlic paste, cayenne and cucumber. Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest. Stir to combine. Set aside.
- Step 4
Heat a grill or broiler. When it is hot, cook skewers for about 2 minutes per side, until just opaque. (Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.) Transfer to a serving platter. Sprinkle with remaining herb mixture. Serve with yogurt sauce on the side.
Private Notes
Comments
Not into skewers, but the spices seemed intriguing so I marinaded a whole piece and broiled it with all the onions, lemons and bay leaves on top, then flipped to char the skin side. It was a thick piece and took aro 5 minutes per side in convection broiler.
Well, it was perfectly cooked medium rare and tasted spectacular.
Will definitely prepare again. BTW - I can imagine the grill adds additional flavor.
Much easier to marinate before threading your fish.
This was really tasty, great way to prepare halibut. I served it with the homemade pita bread and it was a hit.
Used regular cumin. Didn’t find the seeds
Excellent. Did swordfish cut up prices. Added harissa and sumac and lots of bay leaf delishes. Served with saffron rice. Soak saffron threads in hot water for 30 minutes. Sauté basmati rice o ghee then added vegetable broth and saffron grilled veggies pita and Israeli salad. Great for company
Made a harrisa yogurt and Tzaziki as sides char the swordfish