After he went on the Blue Voyage, Boston chef Chris Schlesinger came up with the idea for this recipe, which brings together many of the characteristic flavors of Turkey's Mediterranean coast. Halibut works best, but you can use any mild, firm-fleshed white fish.
Cooks' note:
If you can't find Turkish or Greek yogurt, use regular plain whole-milk yogurt drained in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.
