Grilled Fish with Dill-Yogurt Sauce

Name: Grilled Fish with Dill-Yogurt Sauce
Yield: Serves 4–6
Ingredients: 4–6 fish steaks or thick fillets, about ½ lb (250 g) each; ½ cup (¾ oz/20 g) roughly chopped fresh dill; 1½ cups (12 oz/375 g) plain Greek yogurt; 2 tablespoons pure raw honey or agave nectar; Kosher salt and freshly ground pepper; Extra-virgin olive oil for brushing; Juice of ½ lemon; ¼ cup (1 oz/30 g) roughly chopped pecans

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

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

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

Fish course
Pescatarian
Gluten-free

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