Grilled Fish with Dill-Yogurt Sauce

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

If you don’t have an outdoor grill, use a grill pan on your stove top to achieve a similar effect. For the best results, serve the fish the moment it comes off the grill. I suggest trying salmon or halibut steaks instead of fillets for a change of pace. This dish is great with basmati rice.

Ingredients

  • cups (12 oz/375 g) plain Greek yogurt
  • ½

Method

In a bowl, stir together the yogurt, dill, lemon juice, and pecans. Season with salt and pepper and stir to combine. Drizzle the honey over the top. Refrigerate until ready to serve.

Prepare a hot fire in a charcoal or gas grill.

Brush a tiny drop of oil over both sides of each fish steak and season both sides with salt and pepper. Grill the fish, turning once, until opaque at t