Phyllo-Wrapped Halibut with Garlic Yogurt Sauce

  • Yum

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    During the holidays I am occasionally taken with the need to wrap things. The impulse has always posed a problem in the kitchen––until I rediscovered phyllo dough that is! This turned out to be a really fun way to cook, serve, and eat halibut. The meal I mad was really simple (whole wheat pasta with home made pesto and yogurt garlic sauce for the fish) but it’s elegant enough that it could accompany a much fancier meal.

    Serves: 4

    Ingredients:

    Halibut:

    • 4 tbsp butter, metled
    • 4 halibut chunks, 4-6 oz. each.
    • salt & pepper
    • 2 tsp dry or fresh dill, chopped
    • 3 tbsp lemon juice

    Sauce:

    • 8 garlic cloves in peel
    • 1 tsp olive oil
    • 6 oz. plain yogurt
    • 2 tbsp mayonnaise
    • 1 tbsp Dijon mustard
    • 1 tbsp fresh lemon juice
    • Salt & pepper to taste

    Directions:

    Halibut:

    1. Preheat oven to 425
    2. Be sure phyllo dough is totally thawed and lay out one sheet. Brush with melter butter and repeat until 4 sheets are stacked up then cut in half. Repeat this entire process once more so you have 4 pieces of phyllo ready for their halibut.
    3. Cut halibut from the vacuum bag and rinse quickly under cold water. Pat dry then cut to size (4-6 oz. portions or whatever you would like. Remember it’s got to fit in the phyllo dough…).
    4. Once the halibut portions are cut, sprinkle with salt and pepper on both sides.
    5. Place a section of phyllo dough in front of you on the counter (with the short edge facing you) and place a piece of halibut on the edge nearest you (maybe a few inches in from the edge).
    6. Sprinkle dill on halibut.
    7. Fold the sides of the phyllo dough over then roll up the halibut. See pictures.
    8. Place on a baking sheet then brush the top of each piece with a little more butter. 
    9. Repeat with remaining halibut.
    10. Bake for 12-15 minutes until pieces are golden brown.

    Sauce:

    1. Roast garlic in oven or, to do it quick, place cloves in the microwave still in their skin an drizzle with olive oil then nuke for 1.5 minutes.
    2. Let cool then squeeze them from their skins into a small bowl and mash with a fork.
    3. Add the rest of the ingredients and stir well.

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    January 16th, 2015 | Traveler | No Comments | Tags: , , ,

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