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Fagri

At Kellari, Chef Antony Acinapura treats Mediterranean pink snapper to a simple grilling, serving the fish with an oil and lemon emulsion.


3 pounds Fagri, cleaned, scaled and gutted (American red snapper or black sea bass can be substituted)
1 tablespoon small capers
½ tablespoon chopped flat leaf parsley
1 tablespoon dried Greek wild oregano


1 fish cage
 
Score the fish by the back and belly bones . Place the fish in the cage and grill for 15-20 minutes on each side. While grilling the fish, baste with ladolemono sauce. After the fish is cooked, carefully remove from cage and place on a hot plate. Debone the grilled fish and remove most of its bones with a serrated knife. Dress with herbs (oregano and parsley) and capers. Spoon ladolemono sauce on the grilled fish and serve hot.


Latholemono lemon-oi emulsion
 
1 cup extra virgin olive oil
½ cup fresh squeeze lemon juice
6 threads of saffron
1 teaspoon white pepper
1 teaspoon sea salt
½ tablespoon dried mustard
 
Combine all the ingredients for the ladolemono sauce in a blender. Blend until emulsified.
 
 
Kali Orexi - bon appetit! 

Posted on Thursday 25th March 2010 in Greece & the Middle East, Fish, Recipes

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