Mediterranean Seafood Grill with Skordalia

Mediterranean Seafood Grill with Skordalia
Photo by Jim Bathie

Ingredients

  • 1 pound russet or Yukon gold potatoes
  • 8 garlic cloves, peeled
  • Zest and juice of 1 lemon
  • ¼ cup plain Greek low-fat yogurt
  • 2 red bell peppers, quartered
  • ½ red onion, sliced
  • 1 pound small zucchini, diagonally cut into 1-inch pieces
  • + 5 more ingredients
    • ¼ teaspoon dried thyme
    • 1 slice sourdough bread, crust removed
    • ½ teaspoon salt, divided
    • 1 pound halibut fillets, cut into 4 pieces
    • 3 tablespoons olive oil, divided

1. Peel potatoes, and chop into 1-inch pieces. Place in a large saucepan, and cover with cold water. Add garlic, and cook over high heat about 15 minutes or until potatoes are easily pierced with a fork. 2. While potatoes cook, tear bread into 3 or 4 pieces and place in a large bowl. Spoon 2 to 3...

View full recipe at My Recipes

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