Red Fish Blue Fish - Grilled Red Mullets In Vine ...

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 15

A good pair of fishy favourites for any meze spread. Add the usual hummous, babaganouj, artichokes, dolmes etc. and of course some drink and you are set. Again this should feed 12-15

Ingredients:

---γ‘ barbounia stin skaras

16 smaller sized whole red mullets or snapper

fresh dill

2 large oranges

3 large lemons

1 bulb of fennel (grated)

large grapevine leaves (rinsed)

olive oil

3 tbls. aged red wine vinegar

3 tbls. of sweet-hot chili sauce

1/2 tsp of cinnamon

salt and black pepper

---black olive salsa

1 lb. of small yellow pear tomatoes

1 lb. of small red cherry tomatoes

2 large bunches of scallions

3 cups of large brine cured kalamata olives

1/3 cup of olive oil

--- δ’ rengosalata

rengosalata is actually smoked herring salad but since i do not know the greek word for bluefish it will have to suffice.

6 lbs. of small fingerling potatoes

3 1/2 lbs. of smoked blue fish

1 cup of green olives

4 bunches of scallions

1 cup of hard feta cheese (crumbled)

2 oz. of fresh dill

1 cup of real mayonnaise

3/4 cup of thick greek yoghurt

lemon juice, salt, white pepper, garlic to taste

Directions:

1. RED FISH: Slit the fish bellywise and clean them very well. Sprinkle the inside with salt and stuff each fish with the dill, fennel, orange and lemon.
2. Mix the vinegar, chili sauce and cinnamon into the oil (about 3/4 a cup) and then smear every fish with it. Wrap them from head to tail (literally) in the grape leaves And let them sit for a few hours (in the cooler of course). Cook over a charcoal grill. Serve with this “salsa”:
3. Cut the tomatoes into quarters. Remove the stones from the olives and roughly chop them. Shop the scallions small. Mix them all together in the olive oil and nothing else need be added.
4. SALAD: Cut the potatoes in half and boil until done but still quite firm. Cool them at once.
5. Cut the scallions small and thinly slice the olives. Chop the dill fairly large but evenly. Gently flake the smoked fish.
6. Mix all but the fish together and season with the salt, pepper, garlic and lemon and then delicately fold in the fish.

By RecipeOfHealth.com