It makes sense to grill more fish than you need to serve and make a fish salad with the delicious leftovers (see NOTE)
Serves 4 (more…)
The garden offers me plenty of large chard leaves in different colors, all through May, and it is so easy to roll them into large bundles without the need to blanch them first. Make the dish at least a day in advance and let cool completely before refrigerating; then reheat briefly or just bring to room temperature and serve with yogurt or with skordalia (garlic sauce).
Serves 6 (more…)
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).
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.