Tag Archives: Greek

Mission “Learn to like Tilapia” – Tzatziki Crusted Tilapia

Posted on April 27, 2011 | 2 comments

Photo by KathyHuntPhoto.com

For some time now I have been wrinkling my nose at tilapia. It’s not that I don’t appreciate the sustainability factor of conscientiously farmed raised fish; I do! It’s the taste and the texture of most tilapia that turns me off. In my experience tilapia often has an unpleasant earthy (or muddy) taste and the texture can be mushy even when it’s perfectly fresh and flawlessly prepared. I don’t mean to be a food snob, really I don’t! But compared to all the fresh Atlantic seafood I have the opportunity to catch (well sometimes), or purchase here in South Florida, tilapia just seemed second rate.

Last night however, I decided to give tilapia another chance. Why? Because tilapia has taken over the market in leaps and bounds becoming one the most popular seafood products in the U.S. today. Everywhere I look, from restaurant menus, to grocery stores tilapia has become a recognized value and a very popular request. Hey, what was the old adage…If you can’t beat them, join them? So I picked up a package of fresh tilapia fillets and set out to prove myself wrong.

According to Cooks Illustrated the muddy taste in tilapia is caused by a naturally occurring compound called geosmin which is Greek for “earth smell”. (Go figure!) They said this compound is abundant in the blue-green algae found in the bottom of the man-made ponds that catfish and tilapia are raised in and that the flavor can be diffused by acids. They went on to recommend soaking in buttermilk for an hour before cooking which of course, I didn’t take the time to do.

My thinking in using this recipe was that the yogurt, garlic, and vinegar in the tzatziki would provide enough acid to overcome any unpleasant taste in the fish and indeed it did…somewhat. While the recipe is a keeper that I will definitely use again, I might opt for pre-soaking the tilapia in buttermilk next time (if I don’t use snapper, grouper, or mahi-mahi instead).

Hang on now…don’t fret! I haven’t given up on tilapia yet. After all, I still have 3 big fillets left from that package last night. I think I might try it with an acidic marinade, a Cuban mojo perhaps or some other citrus blend. I’ll keep you posted as mission “Learn to like Tilapia” continues!

Tzatziki Crusted Tilapia

2 to 4 – Tilapia fillets (preferably pre-soaked in buttermilk for one hour)
¾ Cup – Japanese Panko breadcrumbs
1 Tbsp – Olive Oil
Zest of one whole lemon
½ Tbsp – Large grind, fresh ground black pepper
Kosher Salt
Tzatziki Sauce (Recipe below)

Pre-heat the oven to 425 degrees. Pat the fillets dry and place them on a lightly oiled, foil covered cookie sheet. Sprinkle the fillets with kosher salt and set them aside while you mix the crumb topping.

In a medium bowl combine the breadcrumbs, lemon zest, and pepper then drizzle in the olive oil while stirring. Continue stirring and fluffing the crumbs loosely until the oil, lemon, and pepper has been very well distributed, about 5 minutes.

Spread an approximately 1/8 inch thick layer of tzatziki evenly on top of each fish fillet then sprinkle the crumb mixture over the tzatziki to form an evenly thick coat. Bake for 10 minutes then broil for 1 minute to crisp and brown the topping. Carefully remove from the oven and plate the cooked fillets.

Serve with additional tzatziki and a lemon wedge on the side.

Tzatziki Sauce

2 Cups – Greek Yogurt, plain non-fat
1 small (or 1/2 large) – Cucumber, seeded and grated  (about 1/2 cup)
1 Clove – Garlic, grated fine
1 Tbsp – Red wine vinegar
1 Tbsp – Olive oil
1 good pinch – kosher salt

Grate the cucumber and place it on a paper towel or dish towel, sprinkle it with the kosher salt and let it sit while you prep the other ingredients. In a medium bowl stir together the garlic, vinegar, and olive oil then stir in the yogurt. Finally, gently squeeze any excess moisture out of the grated cucumber and stir into the yogurt mixture until well blended. Taste for seasoning and chill until ready to use.

Enjoy,

Randy

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Menu – Restaurant Style Greek Roasted Game Hens with Fingerling Potatoes and Fennel Infused Cabbage

Posted on April 7, 2011 | 2 comments

I was recently asked to post some of my easier recipes and this is definitely one of them. With 10 minutes of prep, you can put the game hens in the oven then sit down and relax for ½ an hour. Then, by the time you slice and cook the cabbage the hens should be coming out of the oven. Viola! Your plates will look like you worked very hard but you will still have enough energy left to enjoy the compliments.

I know some of you are a little intimidated by Game Hens but they are really just little chickens. To split them just set them, breast side up, on the cutting board and take a knife or kitchen shears and carefully cut, lengthwise, through the center of the top of the bird. Once the breast is cut through you can spread open the cavity a little, sort of like a book, then cut down either side of the backbone to remove it. That’s all there is to it! You should now have two even halves.

Here is a video in case you need a little more help:  http://www.youtube.com/watch?v=kwyB_HDk8MM

You can cook these hens whole but for this recipe I think they cook through better, and present better, when cut in halves before cooking. If you are still hesitant, this recipe would work fine with a smaller chicken cut into quarters. I do recommend you give these little hens a try though; they are easy to work with, tender and delicious, and very impressive looking on the plate. (They will think you slaved for hours!)

Notes: For the cabbage, I like to let it cook without stirring for more than 5 minutes at a time. This allows the cabbage to brown a little and makes it taste almost like it was griddled on a restaurant flattop. Just be sure to shake the pan at least every 5 minutes to make sure it doesn’t get too brown.

Greek Roasted Game Hens with Fingerling Potatoes

2 – Rock Cornish Hens, split into 4 halves, rinsed and patted dry
Juice of 1 lemon
¼ Cup – Olive oil
¼ Cup – Fresh parsley, chopped
½ Tbsp – Dried oregano
1 Clove – Garlic, minced very fine
¼ Tsp each – Kosher salt & fresh ground black pepper
1/2 Lb – Fingerling potatoes, about 8 or 10 total, rinsed and dried
1 – Spring fresh rosemary

Pre-heat the oven to 425 degrees. Combine the lemon juice, parsley, oregano, garlic, and salt & pepper in a medium sized mixing bowl. Whisk the olive oil slowly into the bowl until all of the oil is added then continue whisking until the liquid begins to thicken. Dredge each Cornish hen half in the liquid rubbing carefully with your hands to cover all sides. Place the hens in a 9” X 13” glass baking dish.

Dredge the potatoes in the remaining liquid and distribute them around and in-between the Cornish hens. Drizzle or sprinkle any remaining liquid or herbs over the hens and add sprinkle more of salt & pepper if desired. Place in the oven and bake 1 hour.

Carefully remove and allow to rest 15 minutes before serving with cabbage.

Fennel Infused Pan-Sauteed Cabbage

½ Head – Cabbage, halved lengthwise then sliced crosswise in ½” increments
1 – Small white onion, halved & sliced
1 Clove – Garlic, minced
½ Tbsp – Whole dried fennel seeds
Kosher salt & fresh ground black pepper to taste
Olive oil

In a large sauté pan over medium heat, warm 1 tablespoon of olive oil until shimmering hot. Saute the onions and garlic for about 1 minute before adding the remaining ingredients. Cook, stirring only occasionally, until cabbage is just tender through and through…about 20 minutes. Set aside until the hens are finished then serve the cabbage as a bed on the plate, with Cornish hens placed on top.

Enjoy,

Randy

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