It makes sense to grill more fish than you need to serve and make a fish salad with the delicious leftovers (see NOTE)
Serves 4 (more…)
Fish & Seafood
Shrimp Saganaki with Greens, Scallions, Herbs, and Feta
I tasted the tomato-less version of saganaki in Chalkidiki, in northern Greece, many years ago. It was prepared with the local mussels which were wonderful. But in my kitchen in Athens, as I was trying the recipe, I had to use frozen mussel since fresh ones were not readily available then, and the result wasn’t great.
I decided to substitute shrimp for the mussel and I loved the dish, so I included it in my first book The Foods of Greece.
In my original recipe I gave the option of mussels or shrimp, but over the years I have decided that the shrimp’s sweetness is perfectly balanced with the lemony sauce, the herbs and the briny feta. It is a matter of taste, of course, but I definitely prefer shrimp for this soupy saganaki.
Serves 3-4
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Monkfish with Artichokes and Olive oil-Garlic Mashed Potatoes
Inspired by the dish I enjoyed in Genoa, at Osteria de Vico Palla. Italians rarely douse the artichokes with lemon, as we do in Greece.
Serves 4 (more…)
