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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
- 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