This is the best video for grilling fish Greek style. None of the others are close. It's so practical and helpful.

Thank you, Stam, for sharing! Wow six years away from your family is tough. The sea bream looked fab :-) Tony

@Greekosophy

2 жыл бұрын

Thank you Tony. Yes, 6 years was way too long, but this and the next year I'll be making up for it! The sea bream was amazing. Could have eaten all three!

They look Delicious 😋😋!!!yummy 😋. I wish I had a couple of them!!!

@Greekosophy

2 жыл бұрын

Thank you 😋

Thank you for this!!

@Greekosophy

Жыл бұрын

You're very welcome Amanda :)

do you have exact measurement recipe for the greek sauce of lemon, olive oil and oregano with a bit of water?

@Greekosophy

2 жыл бұрын

Hi there. With regards to Latholemono, the Greek olive oil & lemon dressing, you never ever put water in it! There are also not exact measures because it depends how strong you prefer the lemon taste in the dressing. Greeks like a quite strong lemon taste, while non-Greeks may prefer a slightly more subtle one. In addition to that, while the combination of fat and acid (olive oil / lemon juice) creates an amazing flavour, you need to be careful because when you add acid after a certain level the whole mix 'breaks down' and becomes just a watery mess. So, the best way to do it is as follows: Squeeze 2-3 lemons and keep their juice aside. Never use ready bought lemon juice as the taste would be vulgar. In a small bowl add plenty of good quality extra virgin olive oil (depending on how much dressing you want for your dish). Then, start pouring the lemon juice very slowly, while beating the mix continuously. You will see that the mix will start thicknening into a nice creamy texture. Keep tasting it until you find the right lemon taste you like. The more you do that dressing the better you become at recognising the point where you put too much lemon juice and suddenly the thick dressing breaks down into a watery one (ideally you want it thick, but I know plenty of Greeks who serve it in its thinned version). It goes without saying that you can always add more olive oil or lemon juice as you go along, until you find the right balance to your preference. Usually we do not put oregano, unless you use it for grilled fish. You can add the oregano right at the end. Happy cooking!!!! :)

@ARCSTREAMS

2 жыл бұрын

@@Greekosophy yes i use it for seafood what do you use it for without oregano? but i followed a recipe from someone else and it called for 60ml olive oil ,50ml lemon juice ,2tsp oregano and 1tbs water and salt to taste ,he says the water is a chef trick to helps homogenize the sauce and makes it thick instead of separated and it worked but you need to whisk it properly with a whisk not a fork but eventually it breaks down after a while because the next day i did notice it turned watery could this be because i also used water and perhaps too much lemon juice? ,perhaps i can do it your way and leave out the water and slowly add the right amount of lemon juice to taste and hope it is not gone over and it should come out not separated? ,also i add a few more things like grated clove of garlic and celery seed or even some cappers to make it real fancy

@ARCSTREAMS

2 жыл бұрын

@@Greekosophy i am hoping to create a sauce that will keep and not break down , i love the look of this glazed sauce with the herbs in it when it sits on the plate next to the food it looks like professional like they make at restaurant, but from what you said it seems like the recipe i followed is using way too much lemon juice to fat and thus it breaks down, perhaps like you said there is no need for water and use less lemon juice and whisked properly it should come out right (ie taste and thickness) and im hoping it stays thick with the herbs suspended in it for a long time without separating or breaking down to a watery mess and different taste and texture ughh

@Greekosophy

2 жыл бұрын

@@ARCSTREAMS I think his recipe uses way too much lemon juice. I would instead try a 3 parts oil, 1 part lemon juice initially and then amend according to my taste preference. And as you know, water and oil don't really mix, so this could be the reason why it turns watery so easily. For this dressing, I prefer beating the mix (as if you're beating eggs) instead of using a whisk. The more gentle you handle the two main ingredients and the slower you add the lemon juice, the better control you have in homogenising the mix and ending up with a nice, thicker result. In Greece we use Latholemono to drizzle it over boiled vegetables like carrots, potatoes, celery and also boiled chicken. We also use the watery version to drizzle over grilled/roasted meats like chicken or lamb.

@Greekosophy

2 жыл бұрын

@@ARCSTREAMS In Greece most households prefer not to mix the dressing into a think sauce. They simply lightly stir the olive oil and lemon juice. That way you can differentiate the olive oil taste from the lemon taste. So don't worry if initially yours is thin or watery. Also, it does not stay thick for long. For example, if you leave it stored the next day it won't be thick. But again, don't worry about it. By the way, Greek cuisine is all about achieving a great taste with the simplest and fewer ingredients. So, the less herbs, etc you add to it the better :)

maybe try brushing the grill with oil first before putting the fish on, make sure the grill is hot first ,maybe this will help from them sticking

@Greekosophy

2 жыл бұрын

Hi there! Yes, brushing the grill with olive oil and also with a lemon (it kinds of sterilises it) prevents the fish from sticking to it. My dad brushed it with both but it seems those tasty little buggers were not letting go that easily! :)

@ARCSTREAMS

2 жыл бұрын

@@Greekosophy yeah each fish is different on the grill and i always had problems but last time i decided to grill some white perch and i used the greek sauce (ie lemon ,olive oil and oregano)to coat the fish and also i let the grill get very hot and i brush it with vegetable oil , it worked quite well, the fish barely stick to the grill and cooked and charred perfectly without breaking apart :)

@ARCSTREAMS

2 жыл бұрын

@@Greekosophy btw are those fish just called "sea bream" or perhaps "gilthead sea bream" or some other name they go by? they are pretty big and take large space on your grill so for sure some parts might stick but tell you dad next time to let the grill get very hot and then brush it with vegetable oil before placing the fish on

@Greekosophy

2 жыл бұрын

@@ARCSTREAMS I'll try that next time I grill a fish :)

@Greekosophy

2 жыл бұрын

@@ARCSTREAMS They are called 'Tsipoura' in Greece, so I just translated the name to its English equivalent (sea bream). I can assure you, that grill had been hotting up along with the charcoal before the fish was added. But in typical Murphy's Law fashion, the first and only time my dad had the fish get stuck on the grill, was the time we were filming !! But I'll let him know of your suggestion. Many thanks for your comments!