Category: Seafood/Mollusks

Fried garfish

Fried garfish

| May 6, 2015 | 7 Replies

Freshly purchased the garfish is the ”core” to a well executed recipe. For the best smells in your kitchen, add this bouquet garni and claim your family’s compliments!

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Spring salmon fillet

Spring salmon fillet

| April 23, 2015 | 5 Replies

Talking about healthy cooking lifestyle after work you must add this recipe to your weekly meal plan. This means you will be diving into omega-3 fatty acids coming from salmon, into a super extra cool taste from Greek traditional yogurt and at last but not least the refreshing mini salad made from baby watercress, freshly cut from the balcony garden.

All these are literally placed together only in three layers and over one plate, which is actually a time saver e.g. dish washing. No need to mention this recipe is ideal to make it also for your partner and the rest of the family.

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Anchovy between vine leaves

Anchovy between vine leaves

| September 21, 2014 | Reply

There are many reasons we love anchovies, but this NEW cooking METHOD we describe below will boost their taste. Those little fish absorb all earth, citrus-based flavors from vine leaves, preserving also their sea aura and authentic fish freshness.

Serves: 6-8

anchovy between vine leaves

You need:

  • some vine leaves* anchovy between vine leaves
  • water
  • 1kg Greek anchovy, head & gills removed
  • salt and pepper, to taste
  • Greek olive oil

Steps:

Preheat the oven to 200°C (390°F – fan assisted mode). Soak the vine leaves in water for 1-2 minutes. Discard the water.

Place each leaf on a double fish BBQ grill clip (BBQ wire mesh/net), shiny side down with the stem toward you; create 1 ”leafy” layer without leaving any gaps in between.

Arrange the fish on the vine leaves side by side. Season with salt and pepper, to taste; drizzle some Greek olive oil.

Top with a layer of the remaining vine leaves. Follow the procedure as mentioned above.

Secure the BBQ fish clip.

Cook each side for 4-5 minutes (turn the net once).

Discard the vine leaves and serve immediately, by placing the fish on a platter or individual plates.

These anchovies do not need to be deboned.

How to determine the quantity of vine leaves: You need as many vine leafs as to create 2 layers (bottom and top surface of your BBQ net).

Why soaking the vine/grape leaves in water? Water will keep them moist and prevent from becoming dry or burned.

Where to cook the anchovies? Either in the kitchen oven (fan assisted or grill mode) or electric barbecues grill.

anchovy between vine leaves

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Baked anchovies topped with veg layers

Baked anchovies topped with veg layers

| August 28, 2014 | 1 Reply

Make smart decisions about how you cook the seafood you buy! Look for sustainably caught anchovy and bake them topped with vegetable layers. This is a satisfying Greek traditional recipe suitable during August where the anchovies are in season.

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Octopus stew and fava Santorinis

Octopus stew and fava Santorinis

| November 4, 2013 | 4 Replies

As if I needed to add another reason to move to Santorini is the island’s slow and easy life. But when talking about food, people there join over fresh local ingredients caught straight out from the deep blue sea or just picked from garden. Octopus stew and Fava Santorinis is the perfect combination that represents direct contact with nature.

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Grilled chub mackerel and black nightshade salad

Grilled chub mackerel and black nightshade salad

| July 19, 2013 | Reply

Black nightshade salad and oil-lemon vinaigrette elevate simple dish preparations like this grilled whole chub mackerel. Locally caught, so fresh and alternative than the usual species it is definitely the fish of the day!

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Pangasius fish and chips

Pangasius fish and chips

| October 12, 2012 | 1 Reply

Fish fans need a variety of alternatives, which can also include hints of a healthy touch. Traditional fish and chips is now updated to match perfectly with homemade alfalfa sprouts. Try this delicious choice tonight!

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Snails Stew

Snails Stew

| July 10, 2012 | Reply

A special dish either you love or hate! We, on the contrary love eating snails… and that’s a good reason to share with you this recipe, which is considered to be our favorite.

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Salmon marinate

Salmon marinate

| June 17, 2012 | 2 Replies

Well, today it was our lucky day on Sunday’s local fish market! Looking all the way for fresh fish, we found on a fisherman’s stall a tender small size salmon no-one should miss.

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