May 7th, 2007 by Antonis
Garithes Santorini is the islands famous dish. Also one of my favorite Greek recipes!! Enjoy!
Ingredients:
1/2 cup Olive oil
2 tsp Unsalted butter
1/8 tsp Crushed red pepper
1-1/4 lbs Jumbo shrimp
2 Cloves chopped garlic
1/2 cup Dry white wine
1-1/4 lbs fresh tomatoes, peeled, seeded and thinly sliced
1 1/2 tbsp chopped fresh oregano
2 oz Fresh Feta Cheese - crumpled
1 medium onion finely sliced
Salt
Preparation:
Preheat the oven at 400F. Rinse shrimp in cold water and drain. Peel the shrimp, leaving the head and tail intact. Season with salt and pepper. Place shrimp in large oven-proof baking dish. In a large saute pan, heat the olive oil. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the tomatoes, garlic, and herbs. Saute for 1 minute. Add the wine and bring liquid to a boil. Reduce to a simmer and cook for about 2-3 minutes. Pour the mixture over the shrimp. Sprinkle top with feta cheese. Place in the oven and roast for 8-10 minutes. Remove from oven, garnish with parsley and serve.
Serves 6
Category: Fish, Greek Recipes |
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January 21st, 2007 by admin
Greek: Μπαρμπούνια
Season: All season
Ingredients
- 6 small or 3 large red mullets, cleaned
- 2 handfuls of fresh herbs finely chopped (thyme, spearmint, coriander, marjoram, parsley, rosemary. If you do not have fresh herbs use one soupspoon of each.
- 3 soupspoons olive oil
- Juice of one lemon
- Salt and pepper
Method
Mix the herbs together with the oil, the lemon juice, the salt and pepper. Spread the mixture on the belly and the outside of the mullets. Line a pan with aluminum foil and put the fish on top. Put it on the grill and grill the fish 4-10 minutes on each side, according to the size of the fish. Sprinkle continuously with lemon juice. Grill until the flesh easily comes away from the bone. Serve immediately with bread and green salad.
Category: Fish, Greek Recipes |
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January 21st, 2007 by admin
Greek: Αρχαίες τσιπούρες με τυρί και λάδι
Serves / Yields: 4 persons
Season: All season
Ingredients
- 1 ½ kg gilt - head bream fish
- 225 gr pecorino romano cheese
- 3 spoons olive oil
- 1 tea spoon salt
- 1 tea spoon cumin
Method
Clean the fish and scrape the scales carefully. Remove head and tail. Mash the cheese and beat it in a mixer with the olive oil. Baste a baking pan with oil and place the fish into it. Spread half of the cheese mixture on top of the fish and ensure that it is well covered by the mixture. Turn the fish upside down and spread the other side with the rest of the cheese mixture. Preheat the oven in 220 C and bake the fish for 10 - 15 minutes. Remove from the oven turn it upside down carefully and bake for another 10 - 15 minutes. Mix the cumin with the salt and dredge it over the cheese crust. Sprinkle the fish with one spoon olive oil and serve.
Category: Fish, Greek Recipes |
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January 21st, 2007 by admin
Greek: Αρχαίο ψάρι με κόλιανδρο
Serves / Yields: 2 persons
Season: All season
Ingredients
- 2 spoons of coriander seeds
- 1 tea spoon salt
- 2 steaks cod
- Vinegar, made from white wine.
Method
Preheat the oven in 190 C. Place the coriander seeds in a baking pan and bake them for 10 minutes. Let them coo for some minutes. Mash them with a mortar together with the salt. Drain the fish steaks and remove any tiny bones you can find. Sift them with the coriander mixture and place them in a baking pan (baste the baking pan with oil). Cover the pan and place it in the oven. Bake the fish for 20 - 25 minutes. Remove from the oven, sprinkle with vinegar and serve hot.
Note: Do not forget to sprinkle with vinegar.
Category: Fish, Greek Recipes |
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January 21st, 2007 by admin
Greek: Φιλέτα τόνου στη κατσαρόλα
Serves / Yields: 4-6 persons
Season: All season
Ingredients
- 8 tablespoons olive oil
- 8 leek cut in rounds
- 8 celery sticks finely chopped
- 1 full teaspoon rosemary
- 1 full teaspoon thyme
- Salt and pepper
- Half of a medium sized cucumber cut in rounds
- 2 1/2 cups water
- 2 1/2 cups dry white wine
- 6 pieces of tuna
Method
Heat the oil in a large saucepan and saute the leeks and the celery until soft. Add the herbs, the cucumber, the water, and the wine. Mix well and put the tuna slices on top of the vegetables. Cover the pan and boil on a low heat for 30 - 45 minutes, according to the thickness of the tuna. Serve with rice and a green tossed salad.
Category: Fish, Greek Recipes |
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