The secret ingredient to a perfect fresh piece of fish is a Greek salad, but not just any Greek salad.
Chris Doumouras of George Town Seafoods explains that there are two types of fish, firm and soft. Soft textured fish is sensitive to handling and can fall apart but responds beautifully to a dusting of flour, some butter in a heated fry pan and then served with his father George’s Greek salad.
For a curry choose a firm textured fish, otherwise treat the same way.
Chris does admit to a particular liking of King Dory and says flathead is a favourite, but next time do not go past the gem or latchet or boar … Chris will know exactly what to recommend for the dinner table.
Here is the recipe for George Doumouras’ Greek Salad (as related by Chris)
- 2 cups of cucumber
- 2 cups of fresh, local tomatoes (Tasmanian Natural Garlic and Tomatoes)
- 1 onion
- Salt (A pinch of…)
- Extra Virgin Olive Oil (Lentara Grove, Coronea Grove, Village Olive Grove)
- Fish fillets of your choice (George Town Seafoods)
Slice up the cucumbers, tomatoes and onions. Dress with a pinch of salt and splash of olive oil and toss. To accompany a piece of fish recommended by Chris.
To Cook the Fish
Lightly dust the fillet in flour (The Grain Family).
Heat a fry pan or grill.
If frying melt some butter (Tasmanian Butter Co) and add the fish fillets
If grilling, brush with olive oil and place under a hot grill.
Your fish is cooked when it is no longer translucent and the flesh is opaque and flakes when nudged with a fork.