LADOLEMONO - LEMON OIL SAUCE FOR FISH OR CHICKEN
This is a Greek sauce that is great for grilled or baked chicken or fish (especially salmon). It is simple to make, and is usually served with the meal so that everyone can put as much ladolemono on their fish or chicken as they want.
Provided by Thalia
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 1.7 g, Fat 27 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 3.7 g, Sodium 0.9 mg, Sugar 0.4 g
ROASTED WHOLE BRANZINO
Steps:
- Preheat the oven to 500 degrees F. Set a wire rack in a rimmed baking sheet.
- Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic then drizzle the fish with oil. Season heavily with salt and pepper. Stuff the fish cavity with the lemon slices and the thyme sprigs. Transfer the fish to the wire rack and roast in the oven until the flesh is flaky and cooked through, about 14 minutes.
- Remove and discard the thyme sprigs. Sprinkle with the parsley and serve.
GRILLED FISH WITH LATHOLEMONO
A very simple but really delightful Greek technique for cooking fish. It works well with any firm-fleshed fish that will hold up to grilling, but I think it's especially good with swordfish steaks or tuna.
Provided by EmmyDuckie
Categories Greek
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brush fish with olive oil and lemon juice, sprinkle with salt and oregano. Let sit at room temperature while you light up the grill.
- Grill fish 4-5 minutes on each side, or until done to your liking. I prefer to leave tuna somewhat rare inside, so it takes less time than other varieties.
- Prepare latholemono by placing all ingredients in a blender, and blending until smooth and creamy. It will separate eventually, so make it immediately before serving. There will probably be leftovers. It can be whisked back together and used as a salad dressing or sauce for vegetables or other meats.
- Drizzle a little sauce on fish, and enjoy.
Nutrition Facts : Calories 261.4, Fat 28.7, SaturatedFat 4, Sodium 146.3, Carbohydrate 2.4, Fiber 0.2, Sugar 0.6, Protein 0.2
LADOLEMONO
Provided by Bon Appétit Test Kitchen
Yield Makes 1/2 cup
Number Of Ingredients 3
Steps:
- Whisk together lemon juice and extra-virgin olive oil. Whisk in kosher salt and freshly ground black pepper to taste.
LATHOLEMONO
This dressing is perfect on veggies such as steamed green beans, broccoli, zucchini, cauliflower or any greens. It can also be used to baste meats or seafood when grilling. Once you try this simple, simple recipe you'll be hooked. Please DO NOT use dried oregano or bottled lemon juice for this recipe!!!
Provided by Jostlori
Categories Lemon
Time 5m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Combine the olive oil, lemon juice and oregano in a small glass bowl and season to taste with salt and pepper.
- Stir well again, just before serving or using.
Nutrition Facts : Calories 1303.6, Fat 144.4, SaturatedFat 20, Sodium 4.9, Carbohydrate 8.9, Fiber 2.3, Sugar 2.2, Protein 0.7
GRILLED SAUSAGE-STUFFED CALAMARI
Provided by Kay Chun
Categories Pork Appetizer Quick & Easy Backyard BBQ Sausage Squid Summer Grill Grill/Barbecue Breadcrumbs Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Soak bread crumbs in milk in a large bowl.
- Toast fennel seeds in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes. Chop fennel seeds and add to bread-crumb mixture along with pork, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently mix with your hands until well blended. Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2-inch space at top (you may have some stuffing left over). Seal tops using wooden picks.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
- Coat stuffed squid and tentacles with oil and season with 1/2 teaspoon salt. Oil grill rack, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into center of filling registers 150 to 155°F, 13 to 15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute, then add to platter. Drizzle with oil and sprinkle with parsley.
- What to drink:
- Fontaleoni Vernaccia di San Gimignano '07
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