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Article: Grilled Whole Red Snapper with Black Olive and Feta Cheese Relish
- Article from:
- Post-Tribune (IN)
- Article date:
- December 10, 2003
CopyrightCopyright (c) 2003 Post-Tribune. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION
(PHOTO)
Servings: 4
* 2 whole red snapper, about 2 pounds each, scaled and gutted
* 2 lemons, cut into 1/4-inch thick slices
* 1/4 bunch fresh oregano sprigs, plus 2 tablespoons chopped fresh oregano leaves
* Greek olive oil
* Sea salt
* Freshly ground black pepper
Relish:
* 1 cup chopped and pitted kalamata olives
* 1 cup crumbled feta cheese
* 1 lemon, juiced
* 3 tablespoons olive oil
* Salt and freshly ground black pepper
Heat grill to medium-high heat.
Using a chef's knife, make slits in each side of the fish. Place a few slices ...