Prep 15 mins
Cook 20 mins
A simple grilled fish recipe from Greece. You can use your favorite catch of the day. Ingredient amounts will vary depending upon the size of your fish. Servings will vary depending upon the size of your fish. Cooking time could increase if you have a very thick fish, however, be very careful not to overcook. You can use pretty much any firm fleshed fish for this recipe including salmon, halibut, bonito, sea bass, sea bream, snapper, pike, trout, tuna, mahi-mahi, swordfish.
- 1 (3 lb) fresh salmon, whole gutted and cleaned. (You can also use fillets)
- 1 -4 tablespoon olive oil, depending upon the size of your fish
- 1 -4 tablespoon lemon juice, depending upon taste and the size of fish
- salt, to taste
- 2 -3 tablespoons oregano (rigani) or 2 -3 tablespoons thyme, crushed
- 1 -2 lemon, sliced thin (for whole fish grilled in foil)
- Rinse well and pat dry.
- Lightly salt the inside and outside of whole fish, or both sides of fish steaks.
- Set in a colander over a bowl and refrigerate until the grill is ready.
- Brush fish with olive oil and lemon juice, and sprinkle with coarsely ground oregano or thyme.
- Salt to taste.
- If cooking whole fish, place lemon slices inside fish cavity.
- Wrap whole fish loosely in foil, and grill over medium high heat. Time depends upon the thickness of your fish, Cook until flesh is firm and just ready to flake.
- If using steaks or fillets, oil grill and cook directly over heat, 4-5 minutes per side.