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Greek Out: Halibut and Halloumi Skewers as Main Event Lunch
Confirmed
In Short: Maria Koutsogiannis, CEO of FoodByMaria, shares her take on what constitutes a main dish and introduces a Greek-inspired lunch recipe featuring halibut and halloumi.
Maria Koutsogiannis, CEO of FoodByMaria, explains that the concept of a main dish is more about the feeling of the meal rather than a strict formula, especially when it comes to lunch in her upbringing. For her latest main dish recipe, she combines halibut with sumac and cinnamon, grilling it until caramelized and charred, then topping it with honey. Halloumi, a Greek cheese, complements the tender halibut perfectly, making it a versatile and flavorful dish that can serve as a main meal or an appetizer for ten people.
The recipe begins by rubbing halibut cubes with a mixture of lemon zest, sumac, garlic powder, onion powder, salt, pepper, and cinnamon, then grilling them until they are perfectly charred. Halloumi cheese is sliced and served alongside the grilled halibut, creating a delightful contrast of textures and flavors. Koutsogiannis emphasizes that the main dish is not confined to dinner, as it can be enjoyed at any time of the day, reflecting her personal culinary philosophy.
According to reports, Koutsogiannis grew up in a Greek diner and spent summers in Greece, which influenced her cooking style and the recipes she shares. Her cookbook, 'Greek Out,' offers a variety of dishes that blend traditional Greek flavors with modern culinary techniques. The halibut and halloumi skewers are just one example of how she combines simplicity with sophistication in her recipes.
At Sunday Night’s Main Event, Trick Williams needed a lot of things to go right to capture the United States Championship for the second time. While the focus of the event was on the wrestling matches, Koutsogiannis’s culinary creations offer a refreshing break from the usual fare, highlighting the versatility of Greek and Mediterranean cuisine.
Koutsogiannis’s approach to cooking is rooted in the idea that a main dish is more about the experience and the flavors it brings together rather than a rigid set of rules. Her halibut and halloumi skewers are a testament to this philosophy, offering a delicious and satisfying meal that can be enjoyed at any time of the day.
What's confirmed
- First of all, when I was growing up, the biggest meal of the day was usually lunch.
- Halloumi isn’t as Greek as graviera as far as firm, salty cheeses go, but it holds its shape so nicely and goes toe to toe with the tender, juicy halibut.
- Serves 4 as a main or 10 as an appetizer 2 teaspoons grated lemon zest (from 1 to 2 lemons) 1 pound skinless wild halibut, cut into 1-inch cubes Prep the halibut: If using wooden skewers, soak them in water for 20 minutes.
- Use paper towels to pat the halibut cubes dry, then transfer to a medium bowl.
- Most people, understandably, immediately think of dinner.
- Because in many places that’s the biggest meal of the day, and it’s usually meat plus starch plus vegetable.
- Chewy, creamy, cheesy, sweet, salty — they’re all in attendance in one fun handheld barbecue dish.
- Sprinkle with the seasoning mixture and 1 tablespoon of the olive oil and gently toss to coat the fish.
What's still developing
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- Chance of a shower or two during the morning, followed by partly cloudy skies this afternoon.