This grilled fish recipe is sure to impress all of your friends the next time you have a get-together – and you’ve got Chef Pano Karatassos to thank!
Chef Karatassos serves as the executive chef at Kyma, a Greek restaurant located in Buckhead, as well as the corporate executive chef of Buckhead Life Restaurant Group. This delicious, Mediterranean dish would. be the perfect centerpiece for your next dinner party.
“I can’t tell you how many times I’ve gone to psarotavernes (fish tavernas) in Greece and devoured impeccably grilled whole fish with nothing but olive oil and lemon juice,” Chef Karatassos said in an emailed statement. “Each restaurant has its own fishing boat and a display case that shows off the morning’s catch, and patrons inspect and select their own fish. The chosen specimen goes into the kitchen, where it’s cleaned and grilled, then returned whole or opened like a book with the bones removed. There’s no improving on perfection.”
Keep scrolling for the full recipe.
Chef Pano Karatassos’ Grilled Fish with Wilted Greens and Lemon Potatoes Recipe:
Ingredients:
Wilted Greens:
- 3 tablespoons extra virgin olive oil
- 1 pound cooking greens, such as kale, dandelions, beet greens, or Swiss chard, thick stems removed, leaves coarsely chopped
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground white pepper
Lemon Potatoes:
- 12 small fingerling potatoes (12oz)
- 2 garlic cloves
- 2 thyme sprigs
- 1 bay leaf
- 1⁄4 cup Lemon Vinaigrette
- Fleur de sel and chopped parsley, for garnish
Fish & Assembly:
- One 2-pound whole fish, such as black bass, striped bass, or red snapper, cleaned
- Kosher salt and freshly ground white pepper
- 1⁄2 cup Lemon Vinaigrette
- Chopped parsley, drained capers, and lemon wedges, for garnish
Directions:
- Wilted Greens – In a medium, deep skillet, heat 1 tablespoon of the oil until shimmering. Add the greens a handful at a time and…
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