Greek Food, Cooking and Recipe Community

Grilled sardines may be one of the healthiest Greek fishes

1 - 4 of 4 Posts
nadellii

nadellii

Active member
I love fried fish, but it's not really the healthiest ? If you're looking for something healthy to order, I would recommend grilled sardines, they're my favorite

Screen Shot 2021-08-02 at 9.07.34 PM.png
 
  • Like
Reactions: greekality and Hash
Thanks for sharing such a great photo and thanks so much for making us hungry again!!!! ?????

Here are a few recipes for Greek style sardines:

www.greekboston.com

Recipe for Greek Baked Fresh Sardines

Learn how to make and prepare the recipe for Sardeles tou Fournou, also known as Greek style baked, fresh sardines.
www.greekboston.com www.greekboston.com

www.olivetomato.com

Mediterranean Garlic and Herb Crusted Roasted Sardines

Simply delicious roasted sardines with a garlic herb crust - you can practically eat them with your hands.
www.olivetomato.com www.olivetomato.com

www.realgreekrecipes.com

15-Minute Fresh Roast Sardine Recipe With Garlic, Olive Oil And Oregano

Sardines are the most delicious and healthy fish to eat and enjoy. They're packed with Omega-3 fatty acids that are good for your overall health but most
www.realgreekrecipes.com www.realgreekrecipes.com
 
nadellii said:
I love fried fish, but it's not really the healthiest ? If you're looking for something healthy to order, I would recommend grilled sardines, they're my favorite

View attachment 595
Click to expand...
Sardelez.....poor people's food!!!......as the fishermen we used to live in Mykonou used to say..... they didn't eat them because they used them as bait to catch other fish.....we loved them very much.... extremely rich in Omega oils... Thank you kindly to make Worldwide Greeks a great place to share our feelings thru various postings!?
 
This is one of my favorite things to order in Greece. Sardines are plentiful in Greece and it is a real treat for me to get them fresh.
 
  • Like
Reactions: Hash
1 - 4 of 4 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top