Farmers Market Find: Cucumber Yogurt Sauce and Fresh Almonds

July 17th, 2015

Here at Thrive Market, we’re all about supporting sustainable, local farming, and we encourage our members to shop at their local farmers market for seasonal produce—it’s the perfect complement to a pantry full of spices, oils, and cooking essentials from Thrive Market. This week, we’re incorporating the fresh flavor of cucumbers into a light Greek yogurt sauce.

A light, creamy cucumber yogurt sauce made with fresh cucumbers is lovely paired with lightly seasoned halibut.

Seared Halibut with Cucumber Yogurt Sauce and Fresh Almonds

Yield: 4 servings
Active Time: 20 minutes

2 cups Greek yogurt
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Juice of 2 lemons
1 teaspoon salt
2 tablespoons olive oil
2 to 3 Persian cucumbers, diced

4 6-ounce halibut filets
1 teaspoon sea salt
1 tablespoon olive oil
Fresh almonds and chopped parsley, for garnish

In a medium-sized mixing bowl, combine yogurt, turmeric, cumin, coriander, lemon juice, and salt. Stir in olive oil and cucumbers.

Season halibut filets with salt and heat olive oil in a large sauté pan over medium-high heat.

Once oil is hot, lay fillets into pan. Reduce heat to medium and sauté until fish browns and flakes, about 4 minutes per side.

To serve, add a generous dollop of yogurt sauce to each plate and top with one fish fillet. Scatter fresh almonds and chopped parsley over fish.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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