Recipes Included On This Page Fish Plaki-Style With Zucchini And Sage - Greek Fried Feta Cheese and Black Olives With Oregano - Greek Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fish Plaki-Style With Zucchini And Sage - Greek Recipe By : The Olive and the Caper: Adventures in Greek Cooking Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FISH: 2 1/2 pounds cod -- snapper, bass, halibut -- salmon fillets or swordfish steaks -- rinsed and patted dry and cut into 3- to 4-inch-wide pieces. Or use whole fresh sardines -- anchovies or small mackerel Fresh lemon juice Salt to taste VEGETABLES: 2 tablespoons olive oil 1 medium leek -- white and light green parts trimmed -- well-rinsed and thinly sliced 2 medium zucchini -- washed, thinly sliced 3 medium tomatoes -- washed, coarsely chopped 1/2 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage 1/4 teaspoon salt 1/2 cup dry white wine 4 egg yolks -- whisked until frothy 1/4 cup fresh lemon juice Shredded or chopped fresh sage or fresh parsley leaves -- for garnish Place the fish in a non-reactive dish and sprinkle it with lemon juice and salt over both sides; set it aside. Meanwhile, in a large non-reactive skillet, heat the oil over medium heat. Add the leek and stir until it's wilted, about 1 minute. Stir in the zucchini, tomatoes, chopped sage, 1/4 teaspoon salt and the wine. Saute until all the vegetables are wilted, about 5 minutes. Place the fish in the skillet and spoon some of the vegetables and liquid over it. Cover and cook until the fish is beginning to flake but is still moist, 10 to 15 minutes depending on the type of fish. Remove the skillet from the heat and, using a slotted spoon, lift the fish and vegetables onto a serving platter. Set it aside in a warm place. Whisk the egg yolks and 1/4 cup lemon juice together in a small bowl. Slowly whisk the egg and lemon mixture into the juices in the skillet. Return the skillet to low heat and continue whisking for 2 to 3 minutes, then turn off the heat, whisking gently until the mixture is thickened, about 3 minutes. Pour the sauce over the fish, sprinkle the shredded sage over the top and serve immediately. Serves 6. Preparation time: 20 minutes / Total time: 45 minutes NOTES : Plaki is the Greek term for oven-braising in a flat pan. From "The Olive and the Caper: Adventures in Greek Cooking" by Susanna Hoffman (Workman, $29.95). Cuisine : "Greek" Source : "Tested by Susan Selasky for the Free Press Test Kitchen." S(Formatted by Chupa): "10.17.04" Contributed to the FareShare Gazette by Chupababi; 15 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; 9g Fat (32.1% calories from fat); 37g Protein; 8g Carbohydrate; 2g Dietary Fiber; 223mg Cholesterol; 207mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Fried Feta Cheese and Black Olives With Oregano - Greek Recipe By : Little Foods of the Mediterranean by Clifford A. Wright Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces imported Greek feta cheese or Bulgarian feta cheese 2 tablespoons extra-virgin olive oil 12 imported black olives -- pitted 1 teaspoon dried oregano Romaine lettuce leaves or crostini Soak the feta cheese in cold water for 2 hours to remove some of the salt. Drain and dry by patting with paper towels. Break the cheese into bite-size pieces. In a medium-size skillet, heat the olive oil over medium heat, then add the broken-up pieces of feta cheese, olives and oregano. Cook until the feta cheese starts to melt, then remove the skillet from the heat, transfer its contents to a serving platter and serve immediately, picking up pieces of cheese with the lettuce leaves as a wrapper or placing them atop crostini. Makes 4 servings. Per serving (with Romaine): 195 calories; 18 g fat (8 g saturated fat; 83 percent calories from fat); 3 g carbohydrates; 39 mg cholesterol; 607 mg sodium; 7 g protein; 1 g fiber. Cuisine : "Greek" Source : "Detroit Free Press" S(Formatted by Chupa): "10.17.04" NOTES : The best feta is the rich, milky feta that is imported from Greece or Bulgaria. Domestic feta and most other feta cheeses are made from cow's milk and not the traditional sheep's milk. As a result, it is blander, but if bland is your thing, then go ahead and use it. From "Little Foods of the Mediterranean" by Clifford A. Wright (Harvard Common Press, $21.95). Contributed to the FareShare Gazette by Chupababi; 16 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 7g Fat (98.2% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fat.

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