Creamy Pacific Halibut Salad Gyros with Cucumber-Mint Yogurt
May 27th, 2022A Summery Fish Sandwich Recipe Inspired by the Mediterranean
This recipe for a grilled Pacific halibut gyro is stuffed with a Greek-inspired salad of flaked fish, grilled veggies, and homemade tzatziki — a creamy, garlicky cucumber-yogurt sauce that complements nearly everything that summer has to offer.
Make this sandwich from scratch, or use up any leftovers you have from making our recipe for Mediterranean Grilled Pacific Halibut and Veggie Skewers with Tzatziki.
Creamy Pacific Halibut Salad Gyros with Cucumber-Mint Yogurt
By Wild Alaskan Company
Prep time
30 minutes
Cook Time
15 minutes
Total time
45 minutes
Yield
3 servings
Ingredients
- 3 (6 oz.) Pacific Halibut Portions, cut into 1 ½-inch chunks
- 3 tablespoons extra-virgin olive oil, plus more for brushing/drizzling
- 2 tablespoons white wine
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 3 teaspoons garlic, minced, divided
- Salt and freshly ground black pepper
- 1 medium cucumber, grated
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice, more to taste
- Handful of fresh mint and/or dill, minced
- 2 green bell peppers, cut into 1 ½-inch pieces and threaded onto skewers
- 1 ½ cups cherry tomatoes, threaded onto skewers
- 2 medium zucchinis, sliced lengthwise into ⅛-inch thick slices
- Pita, cut in half, for serving
- Lemon wedges, for serving
- Diced onion or scallions, optional, for serving
Instructions
1. Preheat a hot grill or grill pan (high heat). When grates are hot, clean, and oiled, add peppers and allow to cook for about 15 minutes or until just singed and slightly softened, turning occasionally.
2. Meanwhile, combine halibut with olive oil, wine, oregano, thyme, 2 teaspoons garlic, 2 teaspoons salt, and black pepper in a shallow dish or resealable bag, tossing to coat. Allow to marinate for at least 15 minutes or up to 30 minutes under refrigeration.
3. In a small mixing bowl, toss grated cucumber with ½ teaspoon of salt and set aside for 15 minutes. After 15 minutes, squeeze and drain out excess moisture. Stir in yogurt, lemon juice, remaining teaspoon of garlic and herbs. Taste to adjust to your liking, then set aside.
4. Blot halibut pieces with a paper towel or clean kitchen towel to remove excess marinade. Thread halibut onto skewers, arranging pieces so that they will lay flat on the grill in order to produce crisp grill marks. Brush fish, tomatoes, and zucchini lightly with oil. Allow to grill undisturbed until ready to flip: 3 or 4 minutes total for fish and tomatoes, 6 to 8 minutes total for zucchini. Halibut is ready to flip when fish releases easily from grates with help of a fish spatula.
5. Roughly chop peppers and zucchini, then transfer to a small bowl. Season to taste and drizzle with olive oil. Flake halibut into bowl and combine all ingredients with enough tzatziki to bind together.
6. Warm pita on grill if desired, then spoon halibut mixture generously into pita pockets, garnishing as desired. Enjoy immediately, or refrigerate halibut mixture apart from pita in covered containers for up to 3 days. Extra tzatziki can be stored for up to a week, and pita can be stored per package expiration.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
