Marinated Sardines, Anchovies or Mackerel Fillets

Sardines & bread1 SUse my recipe for marinating the oily fish as a base, adding your favorite herbs or substituting scallions for the garlic. Let the fish ‘cook’ in the marinade for a few hours or overnight, or even better make it a full day in advance.

Sardines SServe on slices of crusty or toasted bread, as part of a meze spread, or take my lead and serve as main course, complementing greens, vegetables, beans or grain dishes – Sardeles Marinates is extremely versatile and easy to pair.

SERVES 4-6
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Shrimp Saganaki with Greens, Scallions, Herbs, and Feta

I tasted the tomato-less version of saganaki in Chalkidiki, in northern Greece, many years ago. It was prepared with the local mussels which were wonderful. But in my kitchen in Athens, as I was trying the recipe, I had to use frozen mussel since fresh ones were not readily available then, and the result wasn’t great. I decided to substitute shrimp for the mussel and I loved the dish, so I included it in my first book The Foods of Greece (Stewart, Tabori and Chang, 1993).

Shrimp-Saganaki-Sw

In my original recipe I gave the option of mussels or shrimp, but over the years I have decided that the shrimp’s sweetness is perfectly balanced with the lemony sauce, the herbs and the briny feta. It is a matter of taste, of course, but I definitely prefer shrimp for this soupy saganaki.

shrimp-greens-bread-a

Serves 3-4
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