I love Greek food for its simplicity and deliciousness. And using fresh, whole ingredients, including the traditional flavors of lemon, garlic, oregano and olive oil, makes all the difference.
Yesterday I was craving a Greek salad, so I bought all the ingredients to make it for dinner. Personally, I would have been satisfied with just a big salad, but my hubby asked “Well, what else are we having?” — let’s just say Brendan subscribes to the philosophy that a salad is not really a meal (nor is soup, according to Jay Leno). Anyway, I had to think fast and come up with something to augment my plan. Fortunately, I remembered I had two whole Yellowtail Snapper in the freezer, courtesy of our friends Jim and Wendy who caught a bunch in the Bahamas recently and brought them back to our neck of the woods. What a great opportunity to put these little guys into action by roasting them with some traditional Greek flavors!
Roasting fish is really quite easy. It’s even easier when you get your fishmonger (or a close friend) to do all the work of cleaning, scaling and gutting. But, you can always do it yourself — it’s just a little messy 🙂 Here’s what they looked like before going onto the grill:
These fish were pristine, so I simply rinsed them off, patted them dry, and started adding some deliciousness to them. I generously coated them with olive oil and kosher salt (inside and out), then stuffed each cavity with lemons, a little fresh thyme and oregano, salt and pepper — all good stuff to infuse the fish and make it even more yummy. To help the fish cook more evenly, I scored the outside of each a few times with a sharp knife.
When the grill was really hot (our gauge read 500 degrees!), we simply placed the fish on there and let them cook for about 5-6 minutes on each side (these were pretty small, so a larger, thicker fish would require more time, but you can tell it’s cooked if it’s somewhat firm to the touch and juices run clear).
When we took them off the grill, I sprinkled them with olive oil and fresh lemon juice and served them alongside a tasty “salsa” – a combination of chopped calamata olives, tomatoes, red onion, olive oil, lemon juice and fresh oregano.
The aromas were wonderful, and the eating part was even better! Oh, I almost forgot, we had Greek salad, too 🙂
- 2 small-medium Yellowtail Snapper (or other Snapper or Striped Bass), scales removed & gutted
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Lemon slices
- Fresh oregano
- Fresh thyme
- ½ c. grape (or cherry) tomatoes, roughly chopped
- ½ c. calamata olives, chopped
- 1-2 Tb. red onion, chopped
- ½ lemon
- Pinch fresh oregano, chopped
- 3-4 Tb. olive oil
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- Heat a grill to very high (about 450-500 degrees).
- Rinse and pat dry each fish.
- Sprinkle olive oil on both sides of each fish, as well as, on the inside cavities.
- Sprinkle the entire fish, inside & out, with kosher salt.
- Stuff each cavity with a few sliced lemons, a sprig or two of oregano & thyme.
- With a sharp knife, score the tops of each of the fish (about 2")
- Place each fish directly onto the grill and cook each side for about 6 minutes (I like to cover the grill to help the fish roast a bit more).
- After chopping all the ingredients, mix everything in a small bowl and allow everything to marry together before serving with the fish.