Recipe File: Mediterranean Grilled Fagri

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Ingredients:
» 3 lb Fagri, scaled and gutted (American red snapper can be substituted)
» 1 Tbsp of small capers
» 1/2 Tbsp of chopped flat leaf parsley
» 1 Tbsp of dried Greek wild oregano
» 1 fish cage

Ingredients for ladolemono sauce:
» 1 cup extra virgin olive oil
» 1/2 cup fresh squeeze lemon juice
» 6 pcs of saffron
» 1 tsp white pepper
» 1 tsp Sea salt
» 1/2 Tbsp dried mustard

Preparation for ladolemono:
Combine all the ingredients for the ladolemono sauce in a blender. Blend until emulsified.

Preparation:
Score the fish by the back and belly bones. Place the fish in the cage and grill for 15-20 minutes on each side. While grilling the fish, baste with ladolemono sauce. After the fish is cooked, carefully remove from cage and place on a hot plate. Debone the grilled fish and remove most of its bones with a serrated knife. Dress with herbs (oregano and parsley) and capers. Spoon ladolemono sauce on the grilled fish and serve hot.

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Recipe and photo courtesy Chef Gregory Zapantis