Turbot Souvlaki and Artichokes with a Duo of Dipping Sauces

I know I'm a biased audience and I tend to rave about many foods, but this meal seriously ranks near the top. I LOVED these souvlakis, as did my chief taste-tester (aka Matt.) The fish was perfect for the summer. I always love Turbot and here it did not disappoint, coming out light and flavorful with its natural buttery-texture providing that amazing melt-in-your-mouth experience. The fresh tzatziki was refreshing, as it always is, and the the crunch of the onion, crispness of the lettuce, and juiciness of the tomato rounded it all out. i went back for seconds and thirds, and didn't even feel guilty about it since this came out as a quite healthy dish! (Note: the dish was super healthy until I added the pita, even though i searched for a healthy pita. If you are really ambitious and make your own this would truly lighten up the meal even more!)

To go with the souvlaki, I couldn't resist turning to another spring favorite of mine: artichokes. I LOVE artichokes. Since I was a kid, I've loved pulling off the leaves and experiencing the fun of eating them. As an adult, that childhood joy has carried over, with a greater appreciation for the actual flavors as well. Here I made a duo of dipping sauces - one a honey mustard style and one a Thai peanut style. Both were good and I enjoyed the contrast, but if you're looking for less work, go with the Thai one. It's unfortunately a little more unhealthy with the peanut butter (although better in sodium than the honey mustard dip), but it's flavorful enough that you only need a smidgin. And it's really that good.

Difficulty: easy
Time: 50 min
Cost: $24.82



Artichokes with a Duo of Dipping Sauces
Time: 50 min

Ingredients:
4 artichokes

(honey mustard sauce)
1/4 c dijon mustard
2 tbsp cider vinegar
2 tbsp low-sodium soy sauce
2 tbsp honey

(thai peanut sauce)
1/4 c low-fat peanut butter
1/4 c packed brown sugar
2 tbsp cider vinegar
2 tbsp low-sodium soy sauce
1 tsp sesame oil
1/4 tsp ground ginger

First, cook your artichokes. You can steam or boil them, but I usually go the boiling route. To do that, simply bring a large pot of water to a boil. Add the artichokes, cover, turn down to a simmer, and let them simmer for 40 minutes. After that time is up, drain the artichokes to remove all of the excess water and then place in a bowl for serving.

The sauces are also incredibly simple to make. For each one, simply place all of the ingredients in a bowl and mix together well. You'll want to really stir well since the honey is sticky in the first and doesn't mix well and the same for the peanut butter in the second. Make sure you mix until they are smooth and even.

Serve the artichokes with the dipping sauces. People can pull off each leaf, dip a little, and enjoy!

Artichokes
Servings: 4
Serving size: 1 artichoke
Nutrition: calories 60; fat 0g; carbs 13g; protein 4g; sodium 114mg; iron 9%

Honey Mustard Sauce
Servings: 4
Serving size: 1/4 c
Nutrition: calories 50; fat 0g; carbs 9g; protein 1g; sodium 648mg; iron 0mg

Thai Peanut Sauce
Servings: 4
Serving size: 1/4 c
Nutrition: calories 156; fat 9g; carbs 16g; protein 4g; sodium 363mg; iron 2mg

Turbot Souvlaki
Time: 25 min

Ingredients:
1 tbsp lemon juice
1 tsp dried oregano
2 tsp extra virgin olive oil
1/2 tsp black pepper
1 lb Turbot
1/3 c fat free Greek style yogurt
1/4 c cucumber, diced
1 tsp dill (dried)
2 garlic cloves, minced
6 pita wraps, cut in half
2 c romaine lettuce, chopped
3/4 c red onion, sliced
2 c tomato, sliced in fairly small slices

Combine the lemon juice, oregano, olive oil, and 1/4 tsp black pepper in a shallow dish. Mix until well combined, then add the Turbot. Let the fish marinate for 15 minutes, flipping halfway through to ensure it is evenly coated in the mixture.

As the fish is marinating, pre-heat your broiler. Spray a broiler pan with cooking spray and place the fish on it when it's done marinating. Sprinkle the rest of the black pepper evenly over the fish. Broil for 10 minutes, or until cooked all the way through. It should be white and flaky when it's done.

While the fish is broiling, you can prepare the tzatziki. Put the greek yogurt in a bowl. Add the cucumber, dill, and garlic. Mix until evenly combined.

Chop your tomatoes, slice your onion, and tear your lettuce so you are ready to go. You'll also want to cut your 6 pita in half so you can use the natural pocket.

When the fish is done, you are now ready to assemble. Smear a bit of tzatziki in your pita, add just under 1.5 oz of fish to each half-pita, and fill the rest with tomato, onion, and lettuce. Enjoy this delicious treat that blends flavors and textures for the perfect bite.

Servings: 6
Serving size: 1 whole pita (two half pockets) with all fillings (just under 3 oz of fish)
Nutrition: calories 269; fat 4g; carbs 35g; protein 21g; sodium 405mg; iron 14mg