Lemon-Thyme Grilled Fish with Cucumbers and Arugula
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Author Notes: A few weeks ago, dying to try something from the fabulous Sunday Suppers at Lucques, my eyes fell on the simple Hawaiian Snapper in Crème Fraîche recipe. I adapted it to suit my tastes and what I had on hand and I couldn't believe how perfectly the recipe fit into this week's category. I used Halibut but you can try the recipe with any other similar white fish or the Snapper as in the original. It's perfect for summer - in this adaptation, cucumbers in Greek yogurt provide a cool contrast to the fish seasoned with lemon and thyme and grilled to perfection, arugula completes the plate with a peppery bite. - Heena
Serves 4-6
- 6 Halibut fillets, about 5 oz each
- Finely grated zest of 1 large lemon
- 2 tablespoons thyme leaves
- 1 tablespoon chopped parsley leaves, use a shap knife or scissors
- 3-4 medium-size cucumbers (about 1 pound in total)
- 1/2 teaspoon whole cumin
- 3/4 cups Greek yogurt (if you can't find any, use a very thick yogurt that has been hung in a cheesecloth for an hour)
- 1/2 teaspoon minced garlic
- 4 teaspoons lemon juice
- 1 teaspoon chopped dill
- 1/2 teaspoon coriander powder
- A pinch of cayenne pepper
- 1 tablespoon chopped mint
- 2 tablespoons olive oil
- 5 ounces baby arugula
- Salt and freshly ground pepper, to taste
- Drizzle of olive oil and fresh lemon juice to serve
- Season the fish with the grated lemon zest, thyme and parsley. Cover and refrigerate for 3-4 hours.
- Remove the fish 20 minutes before you start cooking to bring it to room temperature.
- Peel the cucumber, cut into 1-inch long sections and then cut into julienne strips. (De-seed the cucumbers if you prefer.) Toss with 1 teaspoon salt and let sit in a colander for 20 minutes.
- Toast the cumin seeds in a small pan over medium heat until they change change color, 2-3 mins.
- Mix the cumin, garlic, lemon juice, dill, coriander powder and cayenne pepper into the yogurt.
- Pat the cucumbers dry with a paper towel and toss with the yogurt mixture. Season with salt and pepper and stir in the chopped mint.
- Prepare the grill (medium heat). Brush the fish with olive oil and season well with salt and pepper. Grill fish, turning once, until the fish is just cooked through, 6-8 minutes in total.
- Scatter the baby arugula leaves on the plate/s. Spoon the cucumbers over the leaves and arrange the fish on the top. Season with a generous amount of lemon juice and a drizzle of good olive oil. Serve immediately.
- Do-ahead: You can prepare the yogurt mixture minus the cucumbers and mint ahead of time. Add the cucumbers and mint and season with salt and pepper just before serving.
- This recipe was entered in the contest for Your Best Use of Lemon, Thyme and a Grill
- This recipe was entered in the contest for Your Best Cucumber Recipe
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about 15 hours ago crisduh
I loved this dish! My grocer was out of Halibut, so I used Tilapia instead. Still amazing. Great summer dinner.
over 2 years ago checker
I live in Washington, DC where things are starting to get green and flowers are starting to bloom and I am starting to think about cooking outside. This might be one of the first things I try. Sounds so refreshing!
over 2 years ago Heena
I'm so envious - it's stil hovering around 40F in Toronto.
This is the perfect summer dish - light and refreshing. I hope you enjoy it.
about 3 years ago lapadia
Wonderful! Thanks for sharing, the picture almost looks like I can grab the halibut off my computer screen and start eating..
about 3 years ago Heena
With all the good pics floating out there, I've lost count of the number of times I've felt like doing that : )
about 3 years ago thelastcourse
That recipe in Sundays is fabulous. I love that whole cookbook and use it often. What specific flavor or tecnique do you think makes your different?
about 3 years ago Heena
I agree, it is a fabulous book.
Changes to the original recipe, besides many quantity changes, are as follows:
Halibut because I prefer it, Greek yogurt instead of crème fraîche for more tang and also because I believe it has a fresher feel to it, kept the cumin whole because I love the crunch of sudden flavor it provides, added coriander powder and dill because I think their flavor profiles work well with both the yogurt and fish and grilling the fish instead of pan-frying because this is totally a summer dish. The original recipe serves this with rice, I like it simply served on a bed of baby arugula. I hope this answers your question.
about 3 years ago Heena
Also, did not use lemon preserves because I wanted the recipe to be accessible so I could make it any time and no shallots because I didn't want anything interfering with the fresh taste of the cucumbers.
about 3 years ago Heena
Thank you for all your lovely comments. I'm glad I could share this simple but delicious summer recipe with you.
about 3 years ago aargersi
Abbie is a trusted source on General Cooking.
Really beautiful - your photos looks professional and the recipe sounds delicious!!! I am adding this to my "to make" list
about 3 years ago Heena
Thank you!! Believe it or not, I picked up a DSLR for the first time in March 2010, and clicked my first food-photo in April 2010. I have a lot to learn, but I'm having so much fun doing it : )
about 3 years ago ENunn
Lovely!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That looks beautiful. And sounds delicious.
about 3 years ago drbabs
Barbara is a trusted source on General Cooking.
yum