Psari spetsiotiko - fish, spetsai style
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Psari spetsiotiko - fish, spetsai style
  Fish    Greek    Seafood  
Last updated 6/12/2012 12:56:02 AM. Recipe ID 18053. Report a problem with this recipe.
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      Title: Psari spetsiotiko - fish, spetsai style
 Categories: Greek, Fish, Seafood
      Yield: 4 servings
 
      2 lb Fish
           -(snapper, porgy, mullet,
           -OR any favorite), cleaned
           -and left whole or sliced
           -into steaks
      1    Lemon; juiced
           Salt
    1/3 c  Olive oil
      4    Ripe tomatoes
           -(fresh or canned)
           - peeled and chopped
    1/4 c  White wine
           - (more if necessary)
      4    Garlic cloves; sliced
    1/2 ts Granulated sugar
           Salt
           Freshly ground black pepper
      1 c  Chopped fresh parsley
           Bread crumbs
           Tomato juice, if necessary
 
  Wash and dry the fish (if using dried cod be sure it was soaked
  overnight), then sprinkle with salt and lemon juice, particulary
  inside the neck area if using fish with heads on.  Arrange on a
  baking-serving dish and set aside while you prepare the sauce.
  
  Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar
  and simmer for 10 to 15 minutes.  (The amount of garlic may be
  reduced, but it *IS* the most important ingredient.)  Season with
  salt and pepper.
  
  Sprinkle the fish with a light coating of bread crumbs and then with
  the chopped parsley, then spoon the hot sauce over the fish.  Repeat
  the procedure until all the sauce has been used, ending with a
  topping of bread crumbs.  Bake in a moderate oven (350 F) for 30 to
  40 minutes, depending on the size of the fish, basting twice with the
  sauce.  (A golden crust will form on the fish, characteristic of this
  famous style.) During the baking period, add some wie or tomato juice
  if necessary; some sauce should remain around the fish.  Serve hot.
  
  NOTE: This makes an excellent first course with dry white Demesticha
  or Samos wine.
  




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Recipe ID 18053 (Apr 03, 2005)

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