In order to bring you the best organic produce, some ingredients may differ from those depicted.
Garlic-yogurt halibut and warm fattoush salad with za’atar
2 Servings, 720 Calories/Serving
Can’t take a trip to the Amalfi Coast? We’ll take you there with yogurt-marinated halibut served over a refreshing fattoush salad of lavash, chickpeas, and tomatoes seasoned with aromatic za’atar.
In your bag
- 1 organic lemon
- Fish options:
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- Sunbasket garlic yogurt (Greek yogurt - garlic)
- Sunbasket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
- ¼ pound organic cherry or grape tomatoes
- 1 tablespoon red wine vinegar
- 1 organic fennel bulb
- 2 Atoria’s Family Bakery whole grain lavash
- ½ cup cooked chickpeas
- 1 ounce pitted oil-cured black olives
Calories 720, Total Fat 33g (51% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 1000mg (42% DV), Total Carb. 73g (24% DV), Fiber 13g (52% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 43g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and marinate the fish
- Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season with salt and pepper. Transfer to a plate.
In a small bowl, stir together the garlic yogurt and 1 tablespoon [2 TBL] lemon juice. Season with salt and pepper. Coat the fish evenly on both sides with the garlic yogurt. Cover and refrigerate while you start the fattoush salad.
Prep the fattoush salad ingredients
- Set aside 1 teaspoon [2 tsp] za’atar for garnish.
- Cut the tomatoes in half; transfer to a medium bowl. Add the red wine vinegar, 2 to 3 teaspoons oil, and all except 1 teaspoon [2 tsp] za’atar. Season generously with salt and pepper and toss to coat. Set aside for finishing the salad.
- Cut the fennel bulb in half lengthwise and cut away the core; thinly slice the halves crosswise.
- Cut or tear the lavash into 1-inch pieces.
- Rinse the chickpeas and pat dry.
- Check the olives for any pits.
Cook the fattoush salad
In a large frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the fennel and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the lavash and chickpeas, season with salt and pepper, and cook, stirring occasionally, until the chickpeas start to brown and the lavash pieces are crisp on the edges, 10 to 12 minutes. Stir in the olives and remove from the heat. Season to taste with salt and pepper.
Cook the fish
In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Scrape off the excess yogurt from the fish, then reduce the heat to medium.
For halibut: Add the fish and cook until lightly browned on the bottom side, 5 to 6 minutes. Turn and cook until the flesh is opaque and flaky, 3 to 5 minutes.
For skinless salmon: Add the fish and cook until lightly browned on the bottom side, 5 to 6 minutes. Turn and cook until the flesh is opaque and flaky, 3 to 5 minutes.
For skin-on salmon: Add the fish, skin side down, and cook until the skin is crisp, 5 to 6 minutes. Turn and cook until the flesh is opaque and flaky, 3 to 4 minutes.
For barramundi: Add the fish, skin side down, and cook until the skin is crisp, 5 to 6 minutes. Turn and cook until the flesh is opaque and flaky, 3 to 4 minutes.
Finish the fattoush salad
To the pan with the fattoush salad, add the za’atar-marinated tomatoes and toss gently to combine.
Transfer the fattoush salad to individual plates and top with the fish. Sprinkle the fish with the remaining za’atar and serve with the lemon wedges.
- Juice the lemon.
- Stir the tomato mixture.
- Tear the lavash.
- Rinse the chickpeas and pat dry.
- Sprinkle the cooked fish with za’atar.