Tsipoura Spetsiota style

Oven Baked Tsipoura
Spetsiota

Serves 2
One two lb. whole Tsipoura
Or you can substitute with American Red Snapper or any type of whole fish.



4 oz. extra virgin olive oil.
3 pc garlic gloves
2 medium shallots
1 pc of fresh thyme
1 whole tomato.
1/3 cup cappers
1/4 cup lemon juice
10 oz. white wine
8-10 pc fingerling pot
Sea salt and pepper to taste

Wash and dry the whole fish. Dress the fish with the lemon juice salt and pepper and set aside for 30 – 45 minutes. Heat the olive oil in a sauté pan add the fish and seared it on both sides. Slice and add the shallots and the garlic in the pan sautéed for an additional 3- 4 minutes. Add the sliced tomato and fresh herbs.
Deglaze with the white wine add the potatoes. Place the sauté pan in the oven and bake it for 30- 40 minutes at 375
Serve with a good glass of Retsina wine



Kali Orexi

Chef Gregory Zapantis

Horiatiki - Organic Greens Salad

Horiatiki

Country- Style Salad


Serves 4


6 Cups Organic Salad Greens
Escarole, arugula, romaine or other greens

6-8 Radishes sliced.
1 Red onion medium “peeled and cut into rings”
1 Clove of garlic
1 Small green pepper, cored, seeded, and cut into thin strips.
1 Cucumber. Thinly sliced
1 tomato cut into wedges
1/2 cup feta cheese crumbled
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup kalamata black olives
1 teaspoon dried oregano
2 tablespoons red wine vinegar
2 teaspoons valsamic vinegar
1/4 cup Extra Virgin Olive Oil


Wash and dry the salad greens. Tear into bit-sized pieces. Prepare radishes, onion, green peppers, cucumber and tomatoes. Crush garlic cloves and rub it around the surface of the bowl. Add salad greens prepared vegetables cheese salt and pepper and oregano. Sprinkle with red wine vinegar, valsamic and extra virgin olive oil. Toss lightly - serve immediately.



Kali Orexi


Chef Gregory Zapantis