Here’s a simple recipe that you can make in a half hour that presents well for dinner parties without you spending the whole time in the kitchen. At the end is a smoky and spicy variant for tuna or lamb.



For the yogurt sauce:

  • 1 cup plain Greek yogurt
  • zest of half a large lemon
  • juice of half a large lemon
  • pinch of salt
  • pinch of white pepper

For the salad:

  • 2 large handfuls sugar snap peas sliced thin diagonally
  • 1 medium shallot thinly sliced into ringlets (use a mandolin if you have one)
  • 1 – 2 tablespoons apple cider vinegar
  • Salt to taste

For the bourbon glaze:

  • 5 Tbsp bourbon
  • 2 Tbsp real maple syrup
  • 1 Tbsp soy sauce
  • Pinch of garlic powder


  • Aged balsamic


Smoky and spicy variant for tuna or lamb chops (replaces the glaze and garnish above)

For the spicy oil

For the dry rub


Make the lemony yogurt sauce

  • In a small bowl combine all the ingredients
  • Place in fridge until needed

Make the bourbon glaze

  • Combine all glaze ingredients in a small saucepan
  • Heat over medium heat until thickened
  • Transfer the glaze to a bowl
  • Allow to cool to room temperature
  • Gently toss fish in glaze until coated
  • Refrigerate for two hours (up to 24 hours)

Make the salad

  • In a large bowl combine all of the salad ingredients
  • Toss with the vinegar
  • Salt to taste

Cook the fish

  • Oil the grill grate
  • Heat your grill to 500
  • Grill the fish to desired doneness turning only once

Plate it

  • Swirl the yogurt into a large circle on each plate
  • Place fish on yogurt
  • Pile salad to slightly overlap fish
  • Sprinkle with the aged balsamic
  • Optionally garnish with fresh herb such as chive

Spicy & Smokey Variant

Make the urfa chili oil

  • Heat the oil in a small saucepan until hot but not smoking
  • Add the oil and turn down the heat
  • Allow to steep for 5 minutes then turn off the heat and remove the pan
  • Allow to cool to room temp

Rub and cook the protein

  • Rub your protein with the dry rub
  • Grill to desired doneness
  • Plate as above
  • Drizzle with the urfa chili oil