In Greek: μακαρόνια με θαλασσινά και ούζο, pronounced mah-kah-ROHN-yah meh thah-lah-see-NAH kay OO-zo Seafood pasta is given a bump up in taste with the addition of the light anise flavoring from the ouzo. Ingredients: 1 tablespoon of chives, finely chopped 1/2 cup of olive oil 1/2 pound of shrimp, cleaned and deveined 1/2 pound of […]

In Greek: συναγρίδα στο φούρνο, pronounced see-nahgh-REE-thah stoh FOOR-no I love red snapper and dentex, but I can only find it in the freezer section of the market here in my little village. This is an easy recipe to make, and a lovely meal served with any vegetable dish that also calls for latholemono sauce, and green […]

In Greek: χταπόδι μακαρονάδα, pronounced khtah-POH-thee mah-kah-roh-NAH-thah A favorite in fishing villages throughout Greece and the islands, this dish can be made with fresh or frozen (defrosted) octopus. Ditalini (“little thimble”) is the traditional pasta used. Ingredients: 2 pounds of fresh or frozen octopus 1 cup of olive oil 1 large onion, diced 1 tablespoon […]

In Greek: γλώσσες πανέ, pronounced GLAW-ses pah-NEH Toasted breadcrumbs for the coating add a delightful crunch. Try adding parsley and/or garlic to the breadcrumbs for a taste of herbs, or use seasoned toasted breadcrumbs. Cook Time: 10 minutes Total Time: 10 minutes Ingredients: 6-8 whole sole, cleaned and skinned sea salt freshly ground black pepper toasted breadcrumbs 2 eggs […]

In Greek: μπακαλιάρος ποσέ, say: bah-kahl-YAH-rohs poh-ZEH A native New Zealander, Maria Verivaki lives in Chania, Crete and is an accomplished traditional Greek cook.The tangy sauce is fabulous. Ingredients: 2/3 pounds of desalinated salt cod, cut in 4 pieces 1/4 cup of olive oil 1/4 cup of water 2 medium leeks (white part only), finely […]

In Greek: λαβράκι στο φούρνο σε χαρτί, pronounced lahv-RAH-kee stoh FOOR-noh seh har-TEE Sea bass (lavraki) are stuffed with herbs, bordered top and bottom with tomatoes, then cooked and served wrapped in parchment paper for a fabulous taste and presentation. Cook Time: 45 minutes Total Time: 45 minutes Ingredients: 4 sea bass, about 1 to 1 1/4 pound each […]

In Greek: μαρίδες, pronounced mah-REE-thess The smaller the better as far as I’m concerned! If the fish are less than 2 inches long, they don’t need to be gutted; from 2-3 inches long, they do, and anything over that is too big if it’s a picarel! Whitebait smelt (the smallest smelt) is an acceptable substitute, […]

In Greek: γλώσσα με σταφύλι και κάππαρη, say: GHLOH-sah meh stah-FEE-lee keh KAH-pah-ree This recipe for fillet of sole is quick, easy, and delicious. The sole is seasoned, dredged in flour, and lightly browned. A sauce made with grapes, capers, wine, and herbs tops the fish, adding a lovely light taste that doesn’t overwhelm the […]

In Greek: γλώσσα με σταφύλι και κάππαρη, say: GHLOH-sah meh stah-FEE-lee keh KAH-pah-ree This recipe for fillet of sole is quick, easy, and delicious. The sole is seasoned, dredged in flour, and lightly browned. A sauce made with grapes, capers, wine, and herbs tops the fish, adding a lovely light taste that doesn’t overwhelm the […]

In Greek: παλαμίδα στο φούρνο, pronounced pah-lah-MEE-thah stoh FOOR-no Bonito, a member of the mackerel family, is a favorite at my house. My son is allergic to fish with scales, and bonito has no scales – great for the allergy and much easier to clean! This recipe for baked bonito seasoned with garlic and oregano […]