GRILLED GREEK FISH
Living in Tampa, we eat a lot of fresh fish, mostly grouper, mahi-mahi and tilapia-all sweet white fish that work well with this marinade. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first seven ingredients. Add the tilapia, turn to coat; cover. Refrigerate for 30 minutes. Drain and discard marinade., Place tilapia on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 223 calories, Fat 10g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 162mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
WHOLE FISH GRILLED THE GREEK WAY
Ever find a whole fish at the market and not know what to do with it? Channel your inner Greek and grill it whole. It's amazing how delicious it is!
Provided by Jessica Dang
Number Of Ingredients 14
Steps:
- Lay the fish on a clean cutting board. Pat dry all over with paper towels and inside the cavity. With a sharp knife, make 2 to 3 deep incisions along the body on each side.
- Season the fish with about 1 tablespoon of kosher salt, rubbing it evenly all over the fish, into the incisions and cavity as well. Do the same with 1 teaspoon of black pepper and 1 teaspoon of dried oregano.
- Chop 1 clove of garlic and rub it all over the fish, making sure to get the inside of the incisions and the cavity for flavor.
- Slice one of the lemons thinly and cut into half-moons. Slice another garlic clove. Layer the lemon and garlic slices inside the cavity of the fish. Add a few sprigs of fresh thyme. Tie the fish closed with kitchen twine. (You may need to tie it in two places to keep it securely closed.) Coat the fish with olive oil and massage it on both sides. Set aside.
- Chop the remaining garlic cloves, parsley, scallions, mint and dill and put in a small bowl. Add ½ teaspoon of dried oregano and 1 tablespoon of small capers. Slowly pour olive oil into the bowl, stirring until it has the consistency of a loose sauce. Grate the zest of the remaining lemon into the sauce and add the juice of half the lemon. Stir and season to taste with salt and black pepper. Set aside.
- Place the prepped fish directly on top of the hot grill. Be careful as small flames might flap up! Do not move the fish. Let it cook for about 6 to 8 minutes before carefully flipping it over with a pair of long-handled tongs and large fish spatula. Let it cook for an additional 6 to 8 minutes on the other side. You can check the doneness of the fish by checking inside of the incisions; if the flesh has turned an opaque white then it's ready. If not, you can lower the heat and close the lid for a minute or two and check again.
- Carefully lift the fish up and place on a serving platter. At this point, you can choose to remove the charred skin and spoon the herbed dressing over the fish or let everyone serve themselves.
GRILLED WHOLE FISH, GREEK-STYLE
Steps:
- Preheat a grill to medium-high.
- Rinse the fish well under cold running water and pat dry with paper towels. Season the fish all over inside and out with salt and freshly ground black pepper. Brush each fish generously with 1/2 tablespoon of the olive oil and place directly on the grill. Cook, turning occasionally and coating with more olive oil if necessary, until flesh flakes easily and fish is cooked through, about 6 minutes per side. Place fish on a platter. Meanwhile, in a small bowl combine remaining olive oil with the lemon juice, parsley, and oregano. Season, to taste, with salt and pepper. Serve fish drizzled with the olive oil-lemon mixture.
GREEK-STYLE FISH WITH MARINATED TOMATOES
In summer I want a dish that tampers with the tomato-fish formula as little as possible. So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it. Neither fish nor tomatoes need much help.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
- Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
- To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
- Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams
GREEK GRILLED FISH
Great for summer grilling and one of our favorite recipes. For variety you may make this using a variety of Greek herbs and spices - I do! Like adding a grating of black pepper just before it's done. Note ... I have never used the optional bay leaves - when using my fresh from the garden thyme or the organic packet of fresh herbs from the market - I let it dry before using and have added - "but dry it first!"to the ingredient list.
Provided by Gerry
Categories Greek
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and pat dry.
- Lightly salt both sides, set in a colander over a bowl refrigerate until ready to grill.
- Fire up the grill - brush grill with olive oil to prevent sticking (a hand held grid makes turning easier).
- If you wish to lay aluminium foil on the grill poke several holes through foil or make the base with the dried thyme, rosemary branches and bay leaves directly on grill, be sure to overlap so they cover a slightly bigger area then the fish.
- In a small bowl combine the lemon juice and olive oil, brush fish with the mixture, sprinkle lightly with the coarse thyme or oregano - baste frequently with the lemon/olive oil mixture.
- Cover the fish loosely with aluminium foil to keep moist.
- Cook about 20 minutes or until fish flakes readily when prodded with a fork in the thickest part.
Nutrition Facts : Calories 299.4, Fat 8.7, SaturatedFat 1.3, Cholesterol 124.7, Sodium 177, Carbohydrate 0.5, Sugar 0.2, Protein 51.8
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