Greek Oregano Marinade For Fish Recipes

GREEK MARINADE

Steps:

• In a small bowl, mix together all the marinade ingredients.
• Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.

GRILLED GREEK FISH

Steps:

• In a shallow dish, combine the first seven ingredients. Add the tilapia, turn to coat; cover. Refrigerate for 30 minutes. Drain and discard marinade., Place tilapia on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.

GREEK SALAD WITH OREGANO MARINATED CHICKEN

Steps:

• To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
• To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
• Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
• To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
• Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
• Toss salad just before serving and fan chicken out on top.

FISH IN YOGURT MARINADE

Steps:

• In a shallow baking dish or sealable bag, combine finely grated lemon zest from 1 whole lemon, 1 tablespoon of lemon juice, 1 cup of Greek Yogurt, 1 tablespoon of minced garlic, 3 tablespoons of oregano, 1 teaspoon of ground cumin, ¼ teaspoon of ground allspice, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper.
• Add 1½ pounds of perch fillets, cover dish with plastic wrap or seal bag and refrigerate for about an hour to marinade, if you have the time.
• Preheat the oven to 450 °F.
• In a large, ovenproof skillet over medium-high heat, heat 1 tablespoon of olive oil and add 8 trimmed and sliced scallions. Sauté for 1 minute.
• Place marinated fish aside the scallions in the skillet and season with salt and pepper to taste.
• Transfer skillet to the preheated oven and bake for about 10 minutes until fish becomes flaky.
• Serve hot fish with scallion oil dripped over.

GREEK OREGANO MARINADE FOR FISH

Steps:

• Combine oil, lemon juice, oregano, and garlic.
• Stir to blend well.
• Add onion slices.
• Pour over fish and marinade at least 30 minutes.
• Baste fish with marinade while grilling.

GREEK MARINADE

Steps:

• Mix all ingredients (except the protein) together in a large non reactive bowl. Add the protein and mix until thoroughly coated. Cover the bowl and refrigerate for:• Chicken, beef, lamb, or pork: marinate 2 to 6 hours.• Seafood or fish: marinate 30 minutes to 1 hour.
• Remove protein from the marinade and discard any leftover marinade. Grill, oven roast, or pan sauté protein until fully cooked through.

GREEK-STYLE MAHI MAHI

Steps:

• Rinse mahi mahi fillets and pat dry with paper towels.
• Prepare a marinade by stirring lemon juice, olive oil, oregano, spearmint, lemon zest, garlic, and salt together in a baking dish just big enough to accommodate the fillets without overlapping. Lay the mahi mahi fillets into the marinade.
• Marinate fish in the refrigerator for 30 minutes, turn, and continue marinating another 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove fillets from marinade and shake to remove excess. Discard remaining marinade.
• Cook fillets on hot grill, but not directly over flame, to seal in moisture, about 15 seconds per side. Reduce heat to medium and continue cooking fish away from flame until the flesh flakes easily with a fork, 12 to 15 minutes.

WHOLE FISH GRILLED THE GREEK WAY

Steps:

• Lay the fish on a clean cutting board. Pat dry all over with paper towels and inside the cavity. With a sharp knife, make 2 to 3 deep incisions along the body on each side.
• Season the fish with about 1 tablespoon of kosher salt, rubbing it evenly all over the fish, into the incisions and cavity as well. Do the same with 1 teaspoon of black pepper and 1 teaspoon of dried oregano.
• Chop 1 clove of garlic and rub it all over the fish, making sure to get the inside of the incisions and the cavity for flavor.
• Slice one of the lemons thinly and cut into half-moons. Slice another garlic clove. Layer the lemon and garlic slices inside the cavity of the fish. Add a few sprigs of fresh thyme. Tie the fish closed with kitchen twine. (You may need to tie it in two places to keep it securely closed.) Coat the fish with olive oil and massage it on both sides. Set aside.
• Chop the remaining garlic cloves, parsley, scallions, mint and dill and put in a small bowl. Add ½ teaspoon of dried oregano and 1 tablespoon of small capers. Slowly pour olive oil into the bowl, stirring until it has the consistency of a loose sauce. Grate the zest of the remaining lemon into the sauce and add the juice of half the lemon. Stir and season to taste with salt and black pepper. Set aside.
• Place the prepped fish directly on top of the hot grill. Be careful as small flames might flap up! Do not move the fish. Let it cook for about 6 to 8 minutes before carefully flipping it over with a pair of long-handled tongs and large fish spatula. Let it cook for an additional 6 to 8 minutes on the other side. You can check the doneness of the fish by checking inside of the incisions; if the flesh has turned an opaque white then it's ready. If not, you can lower the heat and close the lid for a minute or two and check again.
• Carefully lift the fish up and place on a serving platter. At this point, you can choose to remove the charred skin and spoon the herbed dressing over the fish or let everyone serve themselves.

GREEK SALMON WITH LEMON AND DILL RECIPE

Steps:

• Mix the extra virgin olive together with the black pepper, the chopped fresh dill, and fresh oregano together in a non-metallic bowl. Stir well then add in the zest and juice of the lemon.
• Place the salmon fillets into the marinade and turn them to coat. Set them aside in the refrigerator for at least 30 minutes and up to 3 hours.
• Once the salmon has marinated, place a heavy paced frying pan or skillet over medium-high heat and allow it to get hot.
• Season the salmon fillets with the salt and then place the salmon presentation side down into the pan.
• Cook undisturbed for 3 minutes. Carefully flip the salmon and cook for a further 3 minutes.

GREEK-STYLE FISH WITH MARINATED TOMATOES

Steps:

• Heat oven to 450 degrees or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
• Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
• To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
• Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.

EASY BAKED FISH WITH GARLIC AND BASIL

Steps:

• Pat fish fillet dry and season with salt and pepper on both sides.
• Place the fish in a large zip-top bag. Add the oregano, coriander, paprika, minced garlic, basil, extra virgin olive oil and lemon juice. Zip the bag shut and massage to be sure the fish is evenly coated in the marinade. Marinated for 30 minutes or up to 1 hour in the fridge (see notes).
• Heat oven to 425 degrees F.
• Arrange bell peppers and shallots in the bottom of a 9 x 13 baking dish. Place the fish on top and pour the marinade over it.
• Bake in heated oven for 15 minutes or until fish is done and flakes easily.