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La Belle Cuisine - More Fish Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Fish la Grecque



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"The whole Mediterranean, the sculpture, the palms, the gold beads,
the bearded heroes, the wine, the ideas, the ships. the moonlight, the
winged gorgons, the bronze men, the philosophers - all of it seems to
rise in the sour, pungent taste of these black olives between the teeth.
A taste older than meat, older than wine. A taste as old as cold water."

~ Lawrence Durrell

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La Belle Cuisine


Fish la Grecque

New Recipes from Moosewood Restaurant

Moosewood Collective, April 2000, Ten Speed Press


"This is a zesty, light, easily prepared dish.
It’s one of our favorite ways to bake fish because
of the herbs, lemon, tomato, and feta harmonize
remarkably well."

2 pounds fish fillets
1 medium red onion, thinly sliced in rounds
1 tablespoon fresh dill (1 teaspoon dried)
black pepper to taste
1 tablespoon chopped fresh parsley
1/4 cup fresh lemon juice
1 tomato, chopped
1/2 cup grated feta cheese (2 1/2 ounces)

1. Place the fish in an oiled casserole dish. Top the fillets with the onion rounds and sprinkle them with the dill, pepper, parsley, lemon juice,
chopped tomato, and feta cheese.
2. Bake at 350 degrees F. about 30 minutes, until the fish flakes with
a fork.
3. Serve under an imaginary grape arbor with real rice or Greek
Potatoes, creamy tzatziki, and a bottle of Retsina.


Michele's Favorite Tzatziki

Makes about 3 cups

Two 1-pound containers plain yogurt
2 cucumbers (preferably European
hothouse seedless cucumbers), peeled
1/2 cup sour cream
6 garlic cloves, crushed (or more, to taste)
1 teaspoon best-quality white wine vinegar, or
the finely grated zest and juice of 1 lemon
1/2 teaspoon sugar
1 bunch fresh dill, chopped
Finely chopped fresh mint
leaves to taste, optional
3 tablespoons extra-virgin olive oil
Salt and white pepper to taste

Line a colander with paper towels and set it over a large bowl. Add the
yogurt to the colander and allow it to drain, covered and chilled, about
4 hours or as long as 8 hours.
Grate the cucumbers and squeeze them well between paper towels to
remove excess moisture. Please be thorough about this, or the tzatziki
will be too runny. Add the cucumbers to a large mixing bowl along with
the yogurt and sour cream.
On a cutting board sprinkle a lot of salt over the crushed garlic and mash
it with a fork to make a smooth paste. Transfer the garlic paste to the
yogurt mixture.
In a small bowl, combine the vinegar (or lemon juice and zest, if using)
and sugar, and whisk until the sugar almost dissolves. Add this to the
yogurt mixture along with the chopped fresh dill and mint, if using. Stir
the mixture and gradually add the oil, stirring to combine well. Season
with salt and white pepper to taste.

Featured Archive Recipes:
Baked Ocean Perch with Tomato,
Black Olives and Feta

Lemon Fish with Vegetables and
Parsley Sauce

Sea Bass with Peppers, Lemon
and Olives

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