Tsiros Pastos Recipe

Prepare and cure the fish

Pat the fillets dry with paper towels. On a clean surface, lay the fillets skin-side down (if skin remains). Mix the coarse sea salt and sugar and sprinkle evenly over all surfaces of the fish, pressing gently so it adheres. Place the fillets in a shallow nonreactive dish, cover tightly with plastic wrap, and refrigerate for 2 to 4 hours. The salt will draw moisture out and begin firming and curing the flesh; shorter time for a lightly cured result, longer for firmer, saltier texture.

After curing, remove fish from fridge and rinse the salt mixture thoroughly under cold running water. Pat dry with paper towels. At this point the fish should feel firmer and slightly translucent at the center.

Prepare the finishing brine

In a bowl large enough to hold the fillets, combine 8 cups cold water with 1 tablespoon vinegar and stir. Add the 3 tablespoons olive oil, 2 tablespoons lemon juice and 1 teaspoon freshly ground black pepper. The light acidic touch and oil will flavor and slightly poach/finish the cured fish.

Soak and finish the fish

Place the rinsed, cured fillets in the brine so they are submerged. Let them sit in the refrigerator for 20 to 40 minutes depending on thickness — 20 minutes for thin fillets, up to 40 minutes for thicker pieces. During this time the acid, oil and cooling liquid will gently firm and flavor the fish without cooking it with heat. Check after 20 minutes; the fish should be opaque and tender-firm when done.

Remove fillets from the brine, drain well, and gently pat dry. Flake the fish into large bite-sized pieces with a fork, or leave whole if you prefer to slice for plating.

Season and assemble

Combine the dried oregano and crushed chili flakes (if using). Lightly brush or drizzle the flaked or sliced fish with a little additional olive oil (use from the brine if needed). Sprinkle the oregano/chili mixture over the fish, tuck the thinly sliced garlic among the pieces, and scatter the finely chopped parsley and thin red onion slices on top. Adjust salt only sparingly — the fish has been cured and already holds salt.

If you like, let the seasoned fish rest 10 minutes at cool room temperature (or refrigerated 10 minutes) to let the aromatics meld. Taste one small piece and add a squeeze of lemon or an extra pinch of black pepper to balance flavors.

Arrange the tsiros pastos on a serving platter with crusty bread or boiled potatoes. Provide lemon wedges alongside. Serve chilled or at cool room temperature as part of a meze or starter course.

Leftovers: store covered in the refrigerator up to 2 days. If stored, keep in a shallow container with a thin film of olive oil to protect the surface and prevent drying. Discard if texture or smell changes.