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 SNAPPER VERA CRUZ
Steps:
- Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
- Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.
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 SNAPPER ON THE GRILL
I cannot recall where I found this recipe but it is a simple and easy way to prepare this variety of fish. Offer Greek Snapper on the Grill with Red or Spanish rice and maybe some young sweet peas. Serve the tartar sauce in a hollowed out lemon half for a nice special presentation touch. This could easily serve 3 or 4 depending on one's appetite.
Provided by jdrichardson
Categories Greek
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Rub fish fillets with oil; sprinkle evenly with Greek Seasoning. Top each fillet with 2 lemon slices.
- Place a piece of lightly greased heavy-duty aluminum foil over the grill cooking grate and arrange fillets on foil.
- Grill fillets, covered with the grill lid, over medium-high (350-400°F) 15 minutes or until fish flakes with a fork.
- Serve with tartar sauce.
Nutrition Facts : Calories 475.9, Fat 18.3, SaturatedFat 2.9, Cholesterol 126.4, Sodium 155.2, Carbohydrate 6.1, Fiber 2.8, Protein 71.4
GRILLED RED SNAPPER
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh. Whisk half of the lemon juice in a bowl with the oregano and half of the olive oil. Salt each fish liberally and put in a nonreactive container. Put the fish in a dish and pour the lemon mixture over them. Let sit at room temperature for 1 hour, turning the fish after 30 minutes to take in the marinade.
- Lay out five grape leaves on the counter, making sure to overlap them to create a sheet that is as wide as the fish is long, and long enough to wrap around the snapper 1 1/2 times. Wrap one of the fish in the leaves. Repeat with the remaining grape leaves and snapper. Brush with the remaining olive oil and set aside.
- Heat a grill to medium-high. In a 2-quart saucepan, combine the stock, garlic, and remaining lemon juice. Bring to a simmer. Remove from the heat and whisk in the egg. Return the pan to the stovetop over low heat and, stirring constantly, cook until the sauce thickens (make sure it does not get too hot or the eggs will scramble). Set it in a warm spot on the stove.
- Grill the fish for 4 minutes per side, making sure not to burn the grape leaves.
- To serve, set one whole wrapped fish on a serving plate and top with the sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
GRILLED WHOLE RED SNAPPER
Provided by Food Network
Number Of Ingredients 7
Steps:
- Mix all ingredients and brush on both exterior and cavity of fish. Place on a hot grill and cook for 4 to 5 minutes a side or until done. Debone and sprinkle parsley on filets. Serve with lemon wedges.
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
GRILLED SNAPPER GRECIAN-STYLE
Snapper fillets and zucchini are marinated in a flavorful vinaigrette, then grilled and served with rice and lemon wedges for a taste of sunny Greece.
Provided by My Food and Family
Categories Fish
Time 50m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place fish in large shallow dish. Cut zucchini lengthwise in half, then cut each piece crosswise in half. Arrange zucchini around fish. Pour dressing over fish and zucchini. Refrigerate 30 min. to marinate.
- Heat greased grill to medium-high heat. Drain fish and zucchini; discard marinade.
- Grill fish and zucchini 5 to 6 min. on each side or until fish flakes easily with fork and zucchini is crisp-tender. Serve over rice.
Nutrition Facts : Calories 340, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
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GREEK STYLE GRILLED WHITE SNAPPER - CTV
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- Season fish with salt and pepper. Using a fish basket is the easiest way to grill a whole fish. Score each side of fish with a sharp knife with three vertical cuts just until you reach the backbone. Drizzle the whole fish with half the olive oil and sprinkle with oregano and half the fresh parsley.
- Grill fish on high for about six minutes. Turn over to ensure one side is nicely charred but not burnt. Repeat on the other side for five to six minutes or until cooked through. To test if the fish is cooked, insert a small knife into the middle of the back of fish, parallel to the back bone, hold for five seconds. Remove knife and if it feels hot to touch the fish is done.
- Let fish cool slightly. Meanwhile, combine the remaining olive oil, juice and zest of one lemon and chopped parsley. Serve this sauce alongside fish.
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- Rub fish fillets with oil; sprinkle evenly with Greek seasoning. Top each fillet with 2 lemon slices.
- Place a large piece of lightly greased heavy-duty aluminum foil over grill cooking grate. Arrange fish on foil.
- Grill fillets, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until fish flakes with a fork. Serve with Dot's Tartar Sauce.
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