Charcoal Grilled Sea Bass......Summer Is Approaching!!

Fish After Thawing
If you spear fish, or just like to eat big fresh, just out of the sea fish, the best way to eat it is grilled on charcoal. Charcoal grilling gives this special grilled/charcoal flavor.


You can see where the spear hit the fish
Just below the head and gills.

I wish I were still in a good enough physical shape to continue snorkeling, and spear fishing like in the good old days in the Red Sea down in Hurghada and Safaga of Egypt. We always went in pairs never alone watching each others backs due to the sharks and the barracudas.
This beauty was caught by a friend of Barbara's somewhere in the south of Greece, immediately deep frozen and we had it two days later. You can see where it was hit...perfect just below the head. Once again the predator in us has emerged! And ended up on our plate!!
So if you are at the fish market, real early in the morning, or waited for the fishing boats to come in with their catch and you find any known big fish weighing around 2.5 kg buy it, and have the fisherman clean it for you but ask him not to take the scales off. The reason is you would not want the fish to stick on the grill. This way you can turn it as many times as you want and the skin will not stick.
You will need:
Serves 4-6
-  1 sea bass or whatever big fish of good quality weighing around 2.5 kgs. well cleaned. If you are lucky it may be a female and get the roe which is delicious.
-  Salt, pepper, some oregano, oil, and lots of lemon juice.
-  Make three equally spaced slits with a sharp knife on each side of the fish across the back bone to help it cook faster.
Method:
I had to clean the fish and discovered that it had two pouches of roe so kept them separate.
Generally speaking:
-  Take off gills and pull out everything which goes with them.
-  With a sharp knife open the stomach and take out whatever is in there, if you find fish roe and you like it, keep it if not throw it away.
-  Cut all the flip flops left right up and below.
-  Now it is ready to add salt, pepper, oil, oregano and lemon juice.
-  Light the charcoal wait till it is all grey, pull all to one side, and put the fish on the other side of the barbeque. Close the top and check it every 15 minutes. At one point put the roe in a skillet to cook as well.
Fish Ready To Go On The Grill

Few Pieces Of Charcoal Below,
Majority Is Far.









Fish Roe Pouches Cooking In
Oil and Lemon In A
Skillet On Charcoal


For Chili Lovers.
 The pictures speak for themselves.

Rule of thumb to know if fish is cooked or not:

  •  Whole fish with bone Cut along the back bone with a flat wide sharp object then try to raize the flesh. If it comes off the bone easily, then it is cooked.
  One hour later the fish of this weight is ready to serve with Greek Salad, Potato Salad and a chilled white "Flisvos" by Tsandali.
Bon Appétit
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more