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Grilled sardines may be one of the healthiest Greek fishes

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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

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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

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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.
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Do You Make Avgolemono Thick or Brothy?

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A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

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.

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