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  • Daily Archives: June 29, 2013

    • Red Snapper with Fennel

      Posted at 10:52 am by Spicy Kitchen Secrets
      Jun 29th

      If you find the warm summery weather is putting you in the mood for some light fish dishes from the Mediterranean, you are not alone. I too found myself dreaming of such delights yesterday. This is a quick and simple dish and when you make it you will be so glad you did as the smells in your house  with this in your oven will simply be out of this world. The onions end up yielding this sweetness, and together with the fennel taste almost jammy. There really are some beautiful flavors in there, I urge you to dry this dish out, you will be so happy you did!

      For this dish it is imperative that you choose the most beautiful freshest fish you can find. There should be no fishy smell, it should smell of the ocean. Red mullet is really nice for this but you can use sea bream or red snapped as I did, just make sure your fish has been gutted and scaled at the fishmongers. You could use smaller individual sized fish for each person if you like.

      fennel and onionsfish uncooked

      Recipe

      A bulb of fennel ( sliced, keep the green leafy parts aside)

      1 tablespoon butter

      1 tablespoon olive oil

      1 onion chopped

      2 garlic cloves, chopped

      Juice of half a lemon

      1/2 teaspoon dried oregano, or fresh if you have (2 teaspoon chopped)

      1 red snapped 700 grams

      lemon wedges to garnish

      Heat your oven to 190C or 376 F

      Heat the butter and olive oil in a large frying pan, add the garlic, onions and the fennel. Cook on med to low heat till fennel is soft but don't let it brown. Season to taste.

      Stuff the cavity of your fish with 2-3 tablespoons of the fennel mixture and the green leafy parts of the fennel. Rub your fish with olive oil (please use good olive oil) and squeeze your lemon on top of the fish, season well with salt and pepper.

      Grease your baking dish and put the remaining fennel mix on in the dish and sprinkle with 1/4 tsp oregano. Now place your fish on top of this fennel mixture and sprinkle the other half of the oregano on top. Bake in the oven for 25-35 minutes, or till just cooked. Garnish with lemon wedges and serve with some nice summery salads.

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      Posted in Fish, Seafood | Tagged fennel, fish, Red mullet, Red Snapper, seafood
    • Greek Potato Salad

      Posted at 10:18 am by Spicy Kitchen Secrets
      Jun 29th


      I really love the way the way the Greeks  do their potato salad, its really simple and the taste is fantastic! The olive oil and lemon dressing keeps it light and perfect for summer. A good healthy alternative to the potato salads loaded with mayo! I love it served as one of the salads served with some nice fish or meat. It goes with anything really, great for picnics and barbecues too.

      Just be sure to cook your potatoes till they are getting just about soft, or they tend to break as you mix in the dressing. I would have preferred mind to be cooked a few less minutes then I did yesterday.

      Fish with Fennel 010

      Recipe (serves 2)

      2 chopped salad onions/spring onions or 1 small regular onion

      500 grams potatoes cut into 1/2 inch pieces

      chopped fresh oregano 2 teaspoons or 1/2 teaspoon dried oregano

      chopped fresh parsley 2 teaspoons if you like

      1/3 cup olive oil

      2tsp lemon juice

      1 tsp white vinegar

      salt to taste

      1/4 teaspoon white pepper

      When boiling your potatoes, use salted water and  do not overcook them, they should be just about be getting soft when you drain them in the colander.

      Mix your lemon juice, olive oil, vinegar, salt and peppers, add the chopped spring onions and chopped oregano leaves, and whisk with a fork to combine.  Pour the dressing over your cooked potatoes and mix. You can now chill them for a bit before serving or serve them warm if its winter.

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