How to cook Greek Grilled Fish
- For Grilled Fish:
- 2 small-medium whole yellowtail snapper (or other snapper or striped bass), scales removed and gutted
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Lemon slices
- Fresh oregano
- Fresh thyme
- For Greek Salsa:
- 1/2 cup grape (or cherry) tomatoes, roughly chopped
- 1/2 calamata olives, chopped
- 1-2 tablespoon chopped red onion
- 1/2 lemon
- Pinch fresh oregano, chopped
- 3-4 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Heat a grill to very high - about 500°F (260°C).
- Rinse the fish under running cold water and pat dry with paper towels.
- Rub the fish with kosher salt and drizzle with olive oil inside and out.
- Stuff each cavity with a few sliced lemons, a sprig or two of oregano and thyme.
- With a sharp knife, make a several diagonal slashes on top side of each fish, maybe every 2-inch or so.
- 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).
- While the fish cooks, make the Greek Salsa.
- After chopping all the ingredients, mix everything in a small bowl and allow everything to marry together before serving with the fish.
- Serve the Greek grilled fish with salsa and garnish with additional whole olives and few sliced lemons.
- For a side dish I had mashed potatoes with spinach and Greek salad.
The Greek Grilled Fish
very easy to cook and very tasty too!
Prep time: 5 mins
Cook time: 15 mins
If you don't have access to a grill, simply heat your oven to 450°F (230°C) and place the fish in a roasting pan (atop a rack, if you have one). Roast for about 12-15 mins and you're good to go.
This recipe for Greek Grilled Fish serves/makes: 2 servings
The Greek Grilled Fish recipe and the pictures are adopted from Eduard Makarov.
Main Ingredient: Snapper
Preparation Method: Broiled/Grilled