Lemon-Thyme Grilled Fish with Cucumbers and Arugula

June 10, 2010
5 Ratings
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 cup 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
In This Recipe
  1. Season the fish with the grated lemon zest, thyme and parsley. Cover and refrigerate for 3-4 hours.
  2. Remove the fish 20 minutes before you start cooking to bring it to room temperature.
  3. 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.
  4. Toast the cumin seeds in a small pan over medium heat until they change change color, 2-3 mins.
  5. Mix the cumin, garlic, lemon juice, dill, coriander powder and cayenne pepper into the yogurt.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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