Grilled Whole Fish with Kokkari Dressing

Grilled Whole Fish

Ingredients

• 1 small whole fish, such as seabass
  (about 1 lb. cleaned and scaled)
• extra virgin olive oil
• coarse salt and freshly ground pepper
• dried Greek oregano (optional)
• 1 lemon, halved

Directions

To prepare the grill, About 45 minutes before cooking, pour charcoal over newspaper and kindling or an electric starter and light. When the charcoal flames, remove the electric starter. When the coals are all white, they are ready for cooking. Move some of the coals to one half of the grill to leave an area for indirect grilling. Just before you are ready to grill, lightly oil the outside of the fish. Sprinkle the fish inside and out with salt, pepper, and dried oregano. The grill should be so hot you can’t hold you hand over it for more than 4 seconds.

To cook the fish, place it directly over the hot area of the grill until the skin browns on one side, 3 to 4 minutes. Then, move the fish, without turning, away from the coals and continue grilling until the flesh is almost fully cooked on the bottom side, 3 to 4 minutes longer. Turn over the fish and move it directly over the hottest part of the grill to crisp and brown the second side. Then, move it to the grill’s cooler part. Total cooking time for a two-inch thick fish is about 15 minutes.

Transfer the fish to a platter. Spoon over the dressing, and serve garnished with the lemon halves and extra dressing on the side. Serves 1. MSR (Recipe adapted from KOKKARI Contemporary Greek Flavors by Erik Cosselmon and Janet Fletcher)

Kokkari Dressing

Ingredients

• 6 Tbs. extra virgin olive oil
• 2 Tbs. fresh lemon juice
• 2 tsp. capers, rinsed and minced
• 2 tsp. minced shallot
• 1 tsp. minced garlic
• 1 tsp. minced fresh flat leaf parsley
• 1/2 tsp. chopped fresh oregano
• coarse salt and freshly ground pepper

Directions

Place in a glass bottle the olive oil, lemon juice, capers, shallots, garlic, parsley, and fresh oregano. Add the dried oregano with salt and pepper to taste. Makes about 1/2 cup.

Note: This vinaigrette would go well on grilled lamb chops or chicken thighs. Of course, it can be multiplied. It can also be stored in the fridge for a couple of days.

Roasted Yukon Gold Potatoes

Ingredients

• 1/2 lb. small Yukon gold potatoes
• 3 to 4 garlic cloves, unpeeled
• olive oil
• coarse salt and freshly ground pepper

Directions

Place the potatoes on a small roasting pan with the garlic cloves. Coat with olive oil and sprinkle with salt and pepper. Cook in a 400 degree oven until the potatoes are tender when pierced with a fork. Serves 1. MSR

Summer Squash Gratin

Ingredients

• 1 or two zucchini, crookneck, or patty pan squash
• 1/3 cup coarsely grated white cheese such as Monterey Jack
• coarse salt and freshly ground pepper

Directions

Trim the summer squash and slice thinly into rounds. Place this in a saute pan covered with the white cheese and sprinkled with salt and pepper. When ready to eat place the pan, covered, over medium heat, and cook until the squash is tender and the cheese is melted. Serves 1. MSR