This is a perfect weeknight meal, it’s quick, refreshing and light. I had this dish on my table in under 30 minutes and there are numerous variations with respect to fish and additions to the slaw…so you may want to bookmark this one!
Cucumber Mint Slaw
- 1 cup chopped cucumber
- 1/4 cup chopped mango (optional)
- 1 cup non-fat Greek yogurt
- 1 small clove of garlic
- 1 lemon
- 1/2 lime
- 1 tablespoon fresh dill
- 1 tablespoon fresh mint
- Pinch of cayenne pepper
- Splash of olive oil
Start by peeling and chopping the cucumber, set aside in a paper towel lined bowl to absorb some of the moisture. Finely chop the mint, dill and garlic and add it to the yogurt. Then squeeze in the lemon and lime juice followed by the cayenne pepper and olive oil. Mix well and add the cucumber. For a chunkier slaw, add more cucumber or some mango for added sweetness!
Blackened Sustainable Wild Halibut with Cucumber Mint Slaw
- 1-2 sustainable wild halibut fillets
- 2 tablespoons blackening spice mix
- 1/2 cup cucumber mint slaw
- 1 splash olive oil
- 1 bunch fresh spring mix
- Fresh ground salt and pepper
Dredge the halibut in blackening spice mix and place in the fridge to marinade, preferably while preparing the slaw. Set your barbecue or cast iron pan to medium high and generously rub both sides of the fillets with olive oil to prevent sticking. Place fillets on the grill and allow to cook for approximately 4 minutes on each side. When plating, start with a bed of spring mix and a generous serving of cucumber mint slaw. Top with the grilled halibut and garnish with lemon wedges and fresh dill.
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