Grilled Albacore With Yogurt Dill Sauce On A Bed Of Arugula Food

GRILLED ALBACORE WITH YOGURT-DILL SAUCE ON A BED OF ARUGULA

Steps:

• If marinating the fish: Quarter the onions and place in a food processor fitted with the steel blade. Add a generous pinch of salt and pulse the onions until puréed and watery. Line a strainer with a double thickness of cheesecloth and dump in the puréed onions. Take up the edges of the cheesecloth and squeeze out the onion juice (you can also use a cloth kitchen towel for this). Discard the pulp. Add to the onion juice the lemon juice, olive oil and bay leaves. Place the fish steaks in the marinade, turn over a few times, cover the bowl and refrigerate for 1 to 2 hours, basting or turning the fish from time to time.
• Heat a hot charcoal or gas grill, or a grill pan or cast-iron skillet over medium-high heat. If you have not marinated the fish, simply salt and pepper and brush with olive oil. Combine the yogurt, garlic and lemon juice in a bowl. Season to taste with salt and pepper and stir in the dill or mint. Set aside.
• Arrange the arugula on a large serving platter.
• Grill the fish on each side for 2 to 4 minutes, depending on how rare you like it. Brush the unturned side with marinade (or just olive oil) before turning it over. Transfer the fish to the platter, placing the steaks on top of the arugula. Spoon the yogurt sauce over the fish and arugula, and serve.

GRILLED SALMON WITH YOGURT DILL SAUCE

Steps:

• Oil the grill pan, then heat it up on a medium heat.Grill the asparagus tips, about 3-4 minutes on each side, then transfer to a plate.
• Season the salmon fillets with salt and pepper, and place them on the grill.
• Depending on their thickness, the salmon fillets should be ready in about 2-3 minutes on each side.
• Use a spatula to carefully flip them onto the other side, they can easily break.
• Remove from the heat, and drizzle the lemon juice over.
• To make the sauce, combine all the ingredients together, and top each salmon fillet.
• Serve with the grilled asparagus and extra lemon juice if needed.

LEMON DILL GRILLED SHRIMP WITH YOGURT HERB SAUCE

Steps:

• In a large bowl combine all of the shrimp ingredients tossing to coat the shrimp. Let the shrimp marinate in the mixture for 10-15 minutes, but no longer than that.
• In a small bowl combine all of the ingredients for the yogurt herb sauce. Taste for seasoning, then cover and refrigerate until ready to serve.
• Preheat grill to medium-high heat and oil the grill grates. Thread the shrimp onto metal skewers then place them on the prepared grill. Grill for approximately 2 minutes per side depending on the size of your shrimp.
• Remove the shrimp from the skewers and serve with the yogurt herb sauce for dipping.

CILANTRO YOGURT SAUCE

Steps:

• Add the cilantro in the bowl of a food processor and pulse to roughly chop the cilantro. Add the Greek yogurt, garlic, lime juice, salt and cumin and blend until well combined and smooth.
• While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce, scraping down the sides of the food processor as necessary.
• Serve with veggies, salad, chicken or shrimp.

YOGURT DILL SAUCE

Steps:

• Add the finely chopped dill, minced garlic, Greek yogurt, extra-virgin olive oil, lemon juice, kosher salt and black pepper to a medium bowl.
• Stir ingredients together until evenly combined.
• if you want the sauce to have a thinner consistency, stir in 1 tablespoon of water at a time until desired consistency is reached.
• if you want to make the sauce more creamy, stir in 1 - 2 tablespoons of mayonnaise.
• Taste the sauce and stir in additional kosher salt, black pepper, or lemon juice if needed. Serve the sauce immediately, or, for more intense dill flavor, cover and store in the fridge for several hours or overnight before serving.

YOGURT CUCUMBER DILL SAUCE

Steps:

• Mix cucumbers with yogurt, garlic, dill, salt and pepper.
• Store, covered, in the refrigerator for several hours before using.

MEDITERRANEAN GRILLED CHICKEN

Steps:

• To make the marinade add the lemon juice, olive oil, parsley, garlic, paprika, oregano, salt, and pepper to a small mixing bowl. Whisk to combine.
• Place the chicken in a gallon size ziplock bag and pour the marinade on top of the chicken. Zip the bag shut and massage the marinade into the chicken. Place in the refrigerator for at least 30 minutes, up to 8 hours. if possible, bring the chicken to room temperature before you cook it.
• Preheat your grill or grill pan and brush the grates with a vegetable oil.
• Remove the chicken from the bag and cook chicken on a grill or grill pan. For chicken thighs, about 4 - 6 minutes per side. For chicken breasts, 4 to 5 minutes per side, depending on thickness. Remove the chicken when the internal temperature has reached 165 F and let rest for 5 minutes before eating.

GREEK YOGURT-AND-DILL-MARINATED CHICKEN

Steps:

• Combine yogurt with olive oil, vinegar, curry powder, and cumin in a large bowl. Add dill, garlic, and lemon zest to the marinade. Season with pepper.
• Submerge chicken in the marinade and coat well. Cover the bowl and refrigerate, 2 to 4 hours.
• Remove chicken from marinade; let rest until chicken reaches room temperature, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking pan with oil.
• Place chicken on the prepared baking pan, making sure chicken pieces are not touching.
• Bake in the preheated oven for 15 minutes. Flip and continue cooking until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from oven and cover loosely with aluminum foil. Let rest for 5 minutes before serving.

GRILLED SALMON WITH DILL SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
• Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

SALMON WITH YOGURT DILL SAUCE

Steps:

• Preheat oven to 375°F.
• Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain.
• Cover a baking pan with parchment paper, place salmon onto pan.
• In a small bowl, mix olives, tomatoes, oregano and garlic.
• Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.
• Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.
• Bake 20-30 minutes or until salmon flakes.
• Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.