Greek Halibut With Lemon Feta Yogurt Sauce Rsc Recipes

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GREEK HALIBUT WITH LEMON FETA YOGURT SAUCE #RSC



Greek Halibut With Lemon Feta Yogurt Sauce #RSC image

Ready, Set Cook! Reynolds Wrap Contest Entry. Healthy, fresh & easy clean-up describes this fish dish that includes fresh herbs and veggies cooked in Reynolds Wrap, topped with a tangy lemon feta yogurt sauce.

Provided by AmyJoCooks

Categories     One Dish Meal

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 22

4 halibut fillets
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh dill, plus
1 teaspoon fresh dill, for garnish
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes (add more for a bit more kick)
2 garlic cloves, minced
4 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus
additional kosher salt, for seasoning fish
1 regular zucchini, julienned
1 1/2 cups artichoke hearts, quartered
1 red bell pepper, julienned
1/2 red onion, diced
1/4 cup feta cheese
1/4 cup Greek yogurt
1/8 cup heavy cream
2 tablespoons lemon juice
1/4 teaspoon white pepper
Reynolds Wrap Foil

Steps:

  • Preheat oven to 375°F.
  • In a large bowl, mix thyme, oregano, dill, lemon zest, lemon juice, red pepper flakes, garlic and ½ teaspoon salt. Drizzle in olive oil and stir. Add zucchini, artichoke hearts, red bell pepper, onion to the olive oil mixture. Set aside for 10 minutes.
  • Meanwhile, in a food processor combine feta cheese, Greek yogurt, cream and lemon juice and blend until smooth. Place in refrigerator.
  • Place each piece of fish, skin side down, in the center of a piece of Reynolds Wrap about 18 inches long. Season fish with kosher salt. Gather the sides of the foil, add 1/4 of veggies to each packet, then spoon liquid evenly over the pieces of fish. Close each packet, leaving about 5" between the fish and the top of the foil for steam. Place foil packets on a large baking sheet in the oven and bake 12-17 minutes (depending on thickness of fish; check by removing from oven and carefully opening one of the packets and testing fish & veggies with a fork. If fish is not cooked through, reseal foil and continue to bake, checking every couple minutes.
  • Open packets carefully and transfer fish and veggies using a spatula to plates. Spoon the liquid from each packet on top. Drizzle each with lemon feta yogurt sauce. Garnish with dill. Enjoy!

Nutrition Facts : Calories 588.7, Fat 24, SaturatedFat 6.2, Cholesterol 209.3, Sodium 630.9, Carbohydrate 15.2, Fiber 7.4, Sugar 4.5, Protein 76.3

GREEK MEATBALLS, FETA YOGURT SAUCE AND LEMON COUSCOUS



Greek Meatballs, Feta Yogurt Sauce and Lemon Couscous image

Yummy, a whole different way to eat meatballs. No Italian sauce, but a creamy Feta sauce and lemon couscous to serve everything over versus pasta. It really is great and honestly doesn't take long. Couscous as you know takes 5 minutes. I make the dressing ahead and you are only left with the meatballs which you can actually make ahead, refrigerate or freeze and then make later. A salad on the side with a lemon vinaigrette and fresh tomatoes and dinner. Can't get much easier. Give it a try, you will love it if you enjoy greek flavors like me.

Provided by SarasotaCook

Categories     Lamb/Sheep

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 31

1/2 cup feta cheese
1/2 cup plain yogurt
1/8 cup half-and-half
3 tablespoons lemon juice
salt (go easy, feta is salty)
pepper
3/4 cup couscous
3/4 cup chicken broth
1/4 cup lemon juice (fresh)
salt
pepper
1 tablespoon olive oil
1/2 lb ground lamb
1/2 ground beef
1/4 cup feta cheese
1/4 cup milk
1/4 cup parsley
2 scallions, diced fine (white and green parts)
salt
pepper
2 teaspoons dried oregano
1 large egg
2 tablespoons olive oil, to saute
3/4 cup kalamata olive (cut in half)
1 tablespoon minced garlic
1 teaspoon red pepper flakes
3 (15 ounce) cans diced tomatoes, just plain no seasoning
1 teaspoon dried oregano
1 teaspoon fresh parsley
1 cup diced cucumber
1 lemon, sliced

Steps:

  • Sauce -- Mix the feta, yogurt, half and half, salt and pepper and lemon juice. Set to the side in a small bowl and refrigerate. Done!
  • Couscous -- As I said takes literally 5 minutes to boil, stir in couscous and it's done. Don't worry about that until the dinner is done. Although you can put a pot on the stove with the broth, lemon juice, olive oil, salt and pepper and put the couscous in a measuring cup on the side, just so it is all ready.
  • Cucumber and Lemon -- Now I use a English (or seedless cucumber and just dice it up and set to the side (it's done). Same with slicing the lemon. One less thing to do at the end of the meal.
  • Meatballs -- Simply in a large bowl, add the feta, milk, parsley, scallions, egg, oregano, salt and pepper. I mix everything well and then add the meat last. You don't want to over mix the meat as it can make it tough. Just mix enough to be combined. Roll into golf ball size meatballs.
  • Saute -- Just heat up the olive oil in a large saute pan on medium high and cook them until golden brown. Remove to a plate while you make the sauce.
  • Sauce -- In the same pan with the drippings from the meatballs, add the olives, garlic and red pepper and cook just a minute. then stir in the tomatoes, oregano and parsley and cook just another minute to heat up. Add the meatballs back in to finish cooking. They will take approximately 5-10 minutes depending on the size. Just keep them on a low simmer.
  • Couscous -- As the meatballs finish, cook the couscous. Just bring the broth, lemon, olive oil and seasoning up to a boil. Add the couscous, stir and remove from the heat and cover. Use foil, a lid, saran wrap, a plate, or anything you have will work just fine. Just let it set for 5 minutes and it is done.
  • Serve -- Use a fork to fluff the couscous and then just spoon some on your plate. Top with 2-3 of the meatballs and some of the tomato and olive sauce, and now the good part. Finish with a spoon of the yogurt sauce over the meatballs and some diced cucumber and then squeeze the lemon.
  • And trust me -- now you have a totally amazing dish.

FETA-YOGURT SAUCE



Feta-Yogurt Sauce image

Categories     Sauce     Cheese     Dairy     No-Cook     Yogurt     Salad Dressing     Feta     Spring     Winter     Kosher     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

1/2 cup crumbled feta cheese (about 3 ounces)
1/2 cup plain yogurt
2 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 teaspoon dried oregano

Steps:

  • Using fork, mash feta cheese in small bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Let stand 30 minutes to allow flavors to develop. (Sauce can be made 2 days ahead. Cover and refrigerate.)

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