My son calls this a “classic dinner” as I make this fairly often. I call it kebab-style because it uses a Mediterranean style kebab marinade for the fish, but the fish is not cubed or skewered. The filets are broiled and served over pilaf with a quick little Tzatziki sauce. It makes for a nice and fairly quick and painless weeknight meal.
Ingredients
Fish Kebab Marinade
2-3 large white fish filets, halved (or 4-6 whole small filets)
Salt and pepper
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
2 garlic cloves, smashed and minced
1 tsp paprika
1 tsp salt
½ tsp cumin
½ tsp coriander
½ tsp turmeric
Quick Tzatziki
1 5 oz container of plain Greek yogurt
¼ English cucumber, seeded and chopped
Juice of ½ lemon
2 cloves garlic, smashed
2-3 sprigs of cilantro
1 5 oz container of plain Greek yogurt
¼ English cucumber, seeded and chopped
Juice of ½ lemon
2 cloves garlic, smashed
2-3 sprigs of cilantro
Refer to Turkish Pilaf recipe.
First, prepare your fish filets. I typically use swai filets, but any white fish such as haddock, flounder, halibut, etc. would work. If they are large, then slice them in half lengthwise to create two servings from each filet. Season each filet with salt and pepper.
Combine the olive oil, lemon juice, garlic, paprika, salt, cumin, coriander, and tumeric in a large bowl and whisk together well. Add the fish filets to the marinade and toss the fish with the marinade by hand. Ensure each filet is fully coated with the marinade. Cover the bowl with plastic wrap and allow it to marinate overnight in the refrigerator.
The next day, before starting the fish, make the quick tzatziki. Add the seeded, chopped cucumber, yogurt, lemon juice, garlic, and cilantro to a food processor and purée to combine. The Tzatziki may be a little loose. Pour it into a bowl and put it in the refrigerator for about 15 minutes; it will thicken a bit to texture.
Now we are ready to cook the fish. Remove the fish from the marinade and lay the filets on a broiler tray. Set your broiler to high, and broil your fish for about 8 minutes or until fully cooked.
Serve the fish over Turkish pilaf and topped with some of the Tzatziki. I like to serve this dish with a Greek salad or cucumber salad... or both!