What does the term “main dish” actually mean? For most people across the globe, the phrase immediately brings to mind a formal evening dinner, typically following the rigid formula of meat paired with a starch side and a vegetable portion. This common assumption makes perfect sense: for millions of households, dinner is the largest, most structured meal of the day. But for Greek recipe creator Maria Koutsogiannis, author of the new cookbook *Greek Out*, a main dish is far less about a set structure and far more about a feeling that fits how you grew up eating. And for Koutsogiannis, that means the biggest meal of the day has always been lunch – and main dishes don’t have to be reserved for the dinner table at all.
In an excerpt from her upcoming 2026 cookbook, Koutsogiannis shares one of her signature creative main dishes: handheld grilled skewers that pair flaky wild halibut with salty halloumi, sweet dried dates and fresh figs, balanced with warm aromatic spices. Designed to work as a hearty main for four people or a shareable appetizer for a crowd of 10, this dish brings together an unexpectedly harmonious blend of textures and flavors: chewy sourdough, creamy cheese, tender juicy fish, and layered notes of sweet, salty, and warm spice all in one portable bite.
Many Greek recipes gravitate toward graviera for firm, salty grating and grilling cheese, but Koutsogiannis makes a deliberate swap for halloumi here. The choice is a practical one: halloumi holds its shape perfectly on the grill without melting or turning mushy, and its bold saltiness stands up beautifully to the mild, tender halibut for a balanced bite. The simple prep process starts with seasoning the fish: cubed 1-inch chunks of skinless wild halibut get coated in a dry rub of lemon zest, ground sumac, garlic powder, onion powder, kosher salt, black pepper, and just a hint of warm cinnamon, tossed with a splash of extra-virgin olive oil. Cubed sourdough, 1-inch chunks of halloumi, halved fresh figs, and pitted Medjool dates get a light toss in olive oil as well, before being threaded onto pre-soaked wooden skewers in repeating order: bread, halloumi, halibut, fig, and date, to create 10 complete skewers.
The skewers are grilled over medium heat (around 400°F or 200°C) until each side develops deep caramelized char marks, with a total grilling time of 8 to 12 minutes to ensure the halibut cooks through and flakes easily. Once pulled off the grill, a quick drizzle of hot or regular honey, a squeeze of fresh lemon, and a sprinkle of bright mint leaves finish the dish. For an extra punch of garlicky creaminess, Koutsogiannis recommends serving with store-bought toum, a creamy garlic spread.
Koutsogiannis is no newcomer to Greek cooking: the CEO and creator of the popular recipe platform FoodByMaria grew up working in her parents’ Greek diner and spent every summer traveling through Greece, building a deep foundation of traditional Greek food knowledge that she reimagines for modern home cooks. She now shares her approach with a community of nearly 4 million followers across social and digital platforms, splitting her time between New York City and Calgary, Alberta. This excerpt is printed with permission from Voracious, an imprint of Little, Brown and Company, with all content copyrighted 2026 by Maria Koutsogiannis.