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Red Fish Blue Fish - Grilled Red Mullets In Vine Leaves And Smoked Bluefish Potato Salad Recipe

  • 15servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. --γ‘ BARBOUNIA STIN SKARAS--

  2. 16 smaller sized whole red mullets or snapper

  3. Fresh dill

  4. 2 large oranges

  5. 3 large lemons

  6. 1 bulb of fennel (grated)

  7. Large grapevine leaves (rinsed)

  8. olive oil

  9. 3 tbls. Aged red wine vinegar

  10. 3 tbls. of sweet- hot chili sauce

  11. 1/2 tsp of cinnamon

  12. salt and black pepper

  13. --Black Olive Salsa--

  14. 1 lb. of small yellow pear tomatoes

  15. 1 lb. of small red cherry tomatoes

  16. 2 large bunches of scallions

  17. 3 cups of large brine cured kalamata olives

  18. 1/3 cup of olive oil

  19. -- δ' RENGOSALATA --

  20. rengosalata is actually smoked herring salad but since I do not know the Greek word for Bluefish it will have to suffice.

  21. 6 lbs. of small fingerling potatoes

  22. 3 1/2 lbs. of smoked blue fish

  23. 1 cup of green olives

  24. 4 bunches of scallions

  25. 1 cup of hard feta cheese (crumbled)

  26. 2 oz. of fresh dill

  27. 1 cup of REAL mayonnaise

  28. 3/4 cup of thick Greek yoghurt

  29. lemon juice , Salt, white pepper , garlic to taste

Instructions Jump to Ingredients ↑

  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 ¾ 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.

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