Pan Seared Fillet of Mediterranean Sea Bass, served over Rice and Grilled Asparagus

Lavraki

Tsipoura is a Mediterranean dish featuring whole dorade, a type of fish, prepared with simple seasonings. This version emphasizes the freshness of the fish and the aromatic flavors of herbs like thyme and parsley, enhancing the natural taste of the dorade.  Here's how to recreate this flavorful dish at home.

Tsipoura

Pikilia is a traditional Greek appetizer platter featuring a variety of grilled meats and dips served with pita bread. This version includes succulent lamb chops, flavorful pork souvlaki, and a refreshing tzatziki made with yogurt and cucumber, offering a rich blend of textures and tastes. Here's how to create this delicious spread at home.

Pikilia

Your choice of: Tzatziki (Yogurt), Taramosalata (Roe of Cod), Tyrokafteri (Spicy Feta), Melitzanosalata (Eggplant), Skordalia (Garlic), or Hummus (Chickpea)

Greek Spreads

Rice-Stuffed Grape Leaves, Served with Tzatziki

DOLMADES

Braised Lamb Shank served with Oven Roasted Potatoes and Asparagus

Arni Kotsi

Grilled Marinated Lamb Chops, Served with Oven Roasted Potatoes and Grilled Asparagus

Paidakia Entree

Char Grilled Ground Beef Patties served with Tzatziki

Bifteki

Kritharaki

Layers of Pasta, Seasoned Ground Beef, Cheese, Bechamel Sauce

Pastitsio

Homemade Chocolate Mousse Layer Cake, Finished with Rich Ganache

Tourta Sokolata

Layers of Potato, Roasted Eggplant, Ground Beef, Bechemel Sauce

Mousaka

Pan-Fried Zucchini Chips served with Tzarziki

Kolokithakia

Homemade Gyro Egg Rolls served with Tzatziki

Kina Roll

Bistro Filet Skewer served over Rice with Bell Peppers and Asparagus

Beef Souvlaki

Gigandes Plaki

(The Greek Paella) Shrimp, Calamari, Mussels, Orzo, Light Tomato Sauce Casserole

Youvetsi

Custard in a Crispy Filo Shell topped with Homemade Honey Syrup

Galaktoboureko

Kataifi Angel Hair Dough Crispy and Golden, Honey Syrup, Creamy Custard, Whipped Cream, Cinnamon

Ekmek

Patates Lemonates

Phillo Dough, Walnuts, Honey Syrup, Cinnamon, served with Nutella

Baklava

Pita Bread

Spinach Pie with Feta, Ricotta, Dill & Scallion

Spanakopita

Loukaniko

In a medium saucepan, bring the vegetable broth or water to a boil. Add the rice, reduce the heat to low, and cover. Cook for about 15-20 minutes or until the rice is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for a few minutes.

Preparing the Rice

While the rice is cooking, preheat a grill or grill pan over medium heat. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally, until tender and lightly charred.

Grilling the Asparagus

Season the sea bass fillets with salt and black pepper. In a large skillet, heat the remaining olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Place the sea bass fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 3-4 minutes or until the fish flakes easily with a fork. Drizzle with lemon juice before serving.

Cooking the Sea Bass

To serve, place a generous scoop of rice on each plate, top with a seared sea bass fillet, and arrange grilled asparagus on the side. Drizzle with any remaining pan juices if desired.

Serving

Mediterranean Sea Bass fillet

Olive oil

Garlic cloves, minced

Lemon, juiced

Salt

Black pepper

Rice

Vegetable broth or water

Asparagus, trimmed

Whole Grilled Mediterranean Dorade served with your choice of side.

Clean and gut the dorade, rinsing it under cold water. Pat it dry with paper towels.

Prepare the Fish

Rub the fish inside and out with olive oil, sea salt, black pepper, and fresh thyme. Squeeze the juice of half the lemon inside the cavity and place the lemon halves inside the fish.

Season the Fish

Add smashed garlic cloves and fresh parsley into the cavity of the fish for flavor.

Add Garlic and Parsley

Preheat your grill to medium-high heat (around 400°F or 200°C).

Preheat the Grill

Place the fish on the grill and cook for about 6-8 minutes per side, or until the skin is crispy and the flesh is opaque and flakes easily.

Grill the Fish

Remove the fish from the grill and let it rest for a couple of minutes. Serve with your choice of side and garnish with fresh parsley and lemon wedges.

Serve

Mediterranean Dorade (whole)

Lemon

Fresh parsley

Garlic cloves

Sea salt

Fresh thyme

Mixed Grill for 2 includes Lamb Chops, Pork Souvlaki, Gyro, Greek Sausage, Bifteki, Fries, Pita, & Tzatziki

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, dill, salt, and pepper. Mix well and refrigerate for at least 30 minutes to allow the flavors to meld.

Prepare the Tzatziki

Marinate the lamb chops and pork souvlaki with olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 1 hour.

Marinate the Meats

Preheat the grill to medium-high heat. Grill the lamb chops, pork souvlaki, gyro, Greek sausage, and bifteki until they are cooked to your liking, about 4-5 minutes per side for the chops and souvlaki, and 6-8 minutes for the sausages and bifteki.

Grill the Meats

Fry or bake the fries according to the package instructions or until golden and crispy.

Cook the Fries

Warm the pita bread on the grill or in a toaster for a few minutes until soft.

Warm the Pita

On a large platter, arrange the grilled meats, fries, warmed pita, and serve with tzatziki on the side.

Plate the Dish

Lamb Chops

Pork Souvlaki

Gyro meat (beef/lamb mix)

Greek Sausage

Bifteki (Greek burger)

Fries

Greek Yogurt

Cucumber (grated)

Garlic (minced)

Olive Oil

Dill (fresh or dried)

Pepper

Grate the cucumber and squeeze out excess moisture.

Prepare Cucumber

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and dill. Mix well.

Mix Ingredients

Cover and refrigerate for at least 30 minutes before serving.

Chill

Soak the bread in water for a few minutes, then squeeze out excess water.

Soak Bread

In a food processor, blend cod roe, soaked bread, lemon juice, olive oil, and finely chopped onion until smooth.

Blend Ingredients

Transfer to a serving dish and refrigerate until ready to serve.

In a food processor, combine feta cheese, roasted red bell pepper, chili flakes, olive oil, and lemon juice. Blend until smooth.

Blend Feta and Peppers

Adjust Seasoning

Transfer to a dish and chill before serving.

Roast the eggplant in a preheated oven until soft. Allow to cool, then peel and mash.

Roast Eggplant

In a bowl, combine mashed eggplant, minced garlic, lemon juice, olive oil, and salt. Mix until smooth.

Cover and chill in the refrigerator for at least 30 minutes before serving.

Mash Potatoes

Add minced garlic, olive oil, lemon juice, and salt to the mashed potatoes, mixing until well combined.

In a food processor, combine cooked chickpeas, tahini, minced garlic, lemon juice, olive oil, and salt. Blend until smooth.

If too thick, add a little water to adjust the consistency.

Adjust Consistency

Transfer to a serving bowl and refrigerate before serving.

Greek yogurt

Cucumber, grated

Garlic, minced

Lemon juice

Dill, chopped

Cod roe

Bread, crusts removed

Onion, finely chopped

Feta cheese

Red bell pepper, roasted

Chili flakes

Eggplant

Potatoes, peeled and boiled

Chickpeas, cooked

Tahini

In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion until translucent. Add the rice and cook for 2-3 minutes, stirring frequently. Pour in the vegetable broth, bring to a boil, then reduce heat to low and cover. Cook until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let cool. Stir in parsley, dill, lemon juice, salt, and pepper.

Prepare the Filling

Rinse the grape leaves in cold water and pat dry. Lay one leaf flat, vein side up, and place about a tablespoon of the rice filling near the stem end. Fold the sides over the filling and roll tightly from the stem end to the tip. Repeat until all filling is used.

Stuff the Grape Leaves

In a large pot, arrange the stuffed grape leaves seam side down. Drizzle with the remaining olive oil and add enough water to cover them. Place a plate on top to keep them submerged. Bring to a simmer, cover, and cook for 30-40 minutes until the leaves are tender.

Cook the Dolmades

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, pepper, and dill. Mix until well combined. Refrigerate for at least 30 minutes to let the flavors meld.

Grape leaves, jarred

Long-grain rice

Fresh parsley, chopped

Fresh dill, chopped

Vegetable broth

In a bowl, toss the trimmed asparagus with olive oil, salt, and black pepper.

Prepare Asparagus

Add the asparagus to the oven during the last 10 minutes of the potato roasting time, and roast until tender.

Roast Asparagus

asparagus, trimmed

olive oil

salt

black pepper

In a bowl, combine olive oil, minced garlic, rosemary, lemon juice, salt, and pepper. Add lamb chops and coat well. Let marinate for at least 1 hour, preferably overnight.

Marinate the Lamb

Preheat the grill to medium-high heat. Grill the marinated lamb chops for about 4-5 minutes per side for medium-rare, adjusting time based on desired doneness.

Grill the Lamb

Preheat the oven to 400°F (200°C). Cut baby potatoes in half and place them in a bowl.

Prepare the Potatoes

Drizzle with olive oil, garlic powder, paprika, salt, and pepper. Toss to coat evenly. Spread in a single layer on a baking sheet. Roast for 25-30 minutes until golden brown and crispy.

Season and Roast

Trim the tough ends of the asparagus and place them in a bowl.

Prepare the Asparagus

Drizzle with olive oil, salt, and pepper. Toss to coat. Grill on medium heat for about 5-7 minutes until tender and slightly charred.

Season and Grill

lamb chops

garlic

fresh rosemary

lemon juice

baby potatoes

garlic powder

paprika

asparagus

In a large bowl, combine the ground beef, chopped onion, minced garlic, parsley, oregano, salt, and pepper. Mix until well combined.

Prepare the Patties

Divide the mixture into equal portions and shape into thick patties. Use your thumb to make a slight indentation in the center of each patty to prevent them from puffing up during cooking.

Shape the Patties

Preheat your grill or grill pan over medium-high heat. Brush the patties with olive oil on both sides.

Cook the patties on the grill for about 4-5 minutes on each side, or until they are cooked through and have nice grill marks.

Grill the Patties

In a medium bowl, mix together the Greek yogurt, grated cucumber, minced garlic, dill, olive oil, lemon juice, and salt until well combined.

Combine Ingredients

Refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to meld.

Chill the Sauce

Ground beef

Red onion, finely chopped

Dried oregano

Cucumber, grated and excess water squeezed out

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.