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Secrets to Grilling Greek-Style Fish

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kosta_karapinotis

Active member
I’m looking to master the art of grilling fish the Greek way and would love some tips from those who’ve done it before. I know Greeks keep it simple—olive oil, lemon, herbs—but what are the secrets to getting that perfect balance of crispy skin and juicy, flaky meat?

Which fish work best for grilling? I’ve heard sea bass (lavraki) and bream (tsipoura) are popular in Greece, but are there any other great options? Also, what’s the best way to prevent the fish from sticking to the grill? Should I be using a fish basket, or does direct grilling work better?

Any advice on seasoning, marinades, or the best way to serve grilled fish the authentic Greek way? Would love to hear your tips—especially from those who’ve tried it on a real charcoal grill!
 
Grilling fish the Greek way is all about simplicity and technique. Sea bass (lavraki) and bream (tsipoura) are excellent choices, but you can also try red mullet (barbouni), sardines, or even swordfish steaks for variety.

To prevent sticking, make sure your grill is very hot and well-oiled before placing the fish. Lightly oil the fish itself as well. If using a whole fish, stuffing the cavity with lemon slices and herbs enhances flavor and helps prevent drying out. A fish basket can be useful for flipping, but direct grilling works well if handled carefully.

For seasoning, a mix of extra virgin olive oil, lemon juice, oregano, and a little sea salt is all you need. Some people add a touch of garlic or rosemary for extra depth.

To serve it the authentic Greek way, drizzle with ladolemono (olive oil and lemon dressing) and pair it with grilled vegetables or horta (wild greens).
 
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My family loves to eat this when the weather starts warming up. I thought I'd share a simple recipe:

Ingredients:
  • 1–2 large bunches of leafy greens (see types below)
  • Sea salt
  • Extra virgin olive oil
  • Fresh lemon juice
  • Optional: a clove of garlic in the boiling water (for aroma)
Instructions:

Start by cleaning the greens. Trim away any tough stems or wilted leaves, then rinse the greens well in cold water. It’s best to do this in a large bowl or basin, changing the water several times to remove any dirt or sand that might be hiding between the leaves. Once clean, set them aside.

Next, bring a large pot of salted water to a rolling boil. If you like a subtle hint of garlic, you can add a whole clove to the water for extra aroma. Carefully add the greens to the pot—if they don’t all fit at once, add them in batches as they wilt down. Let them boil uncovered for about 5 to 10 minutes, depending on the type of greens and how tender you like them. They should be fully cooked but still have a nice vibrant green color.

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