📝 About This Recipe
Sfyrida, or White Grouper, is the undisputed king of the Aegean Sea, prized by Greek fishermen for its firm, snowy-white flesh and delicate, sweet flavor. This recipe honors the Hellenic philosophy of 'aplótita' (simplicity), using a high-heat charcoal grill to blister the skin while keeping the heart of the fish succulent. Finished with a vibrant, emulsified lemon-oil sauce, it captures the very essence of a sun-drenched lunch at a seaside taverna.
🥗 Ingredients
The Fish
- 1.5 kg Whole White Grouper (Sfyrida) (scaled, gutted, and gills removed; head on)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the fish)
- 1 teaspoon Sea Salt (flaky Greek sea salt preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 sprigs Fresh Oregano (stuffed inside the cavity)
- 1 piece Lemon (thinly sliced into rounds)
Ladolemono Sauce (Lemon-Oil Dressing)
- 1/2 cup Extra Virgin Olive Oil (high quality, robust flavor)
- 1/4 cup Fresh Lemon Juice (about 2 large lemons)
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
- 1/2 teaspoon Dijon Mustard (optional, acts as an emulsifier)
- 1 pinch Salt (to taste)
Accompaniments & Garnish
- 500 grams Horta (Wild Greens or Swiss Chard) (blanched and drained)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Capers (rinsed)
👨🍳 Instructions
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1
Remove the Sfyrida from the refrigerator 30 minutes before cooking to bring it to room temperature; this ensures even cooking.
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2
Preheat your grill (charcoal is preferred for authenticity) to a medium-high heat. Ensure the grill grates are meticulously cleaned and oiled to prevent sticking.
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3
Pat the fish extremely dry inside and out using paper towels. Moisture is the enemy of crispy skin.
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4
Using a sharp knife, make 3 shallow diagonal slashes on each side of the fish. This helps the heat penetrate the thickest part of the grouper.
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5
Season the cavity with sea salt and pepper, then stuff with the fresh oregano sprigs and lemon slices.
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6
Rub the exterior of the fish generously with olive oil and season with sea salt and black pepper, ensuring the salt gets into the slashes.
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7
Prepare the Ladolemono: In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and mustard until thick and creamy. Set aside.
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8
Place the fish on the grill. Let it sear undisturbed for about 8-10 minutes. Do not try to move it too early; the fish will naturally release from the grate once the skin is charred and crisp.
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9
Carefully flip the fish using two large spatulas. Grill for another 7-9 minutes on the second side. The internal temperature should reach 55°C (130°F) or until the flesh is opaque and flakes easily at the spine.
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10
During the last 2 minutes of grilling, place the blanched Horta (greens) in a grill basket or directly on the edge of the grill to pick up a smoky char.
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11
Transfer the fish to a large warm platter. Immediately pour half of the Ladolemono sauce over the hot fish so it absorbs the flavor.
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12
Garnish with fresh parsley and capers. Serve the remaining Ladolemono on the side for the greens and the fish meat.
💡 Chef's Tips
Always use a fish weight or a clean grill grate to press the fish down slightly if it curls, ensuring even skin contact. If the fish skin sticks, don't force it; wait another minute for the proteins to fully caramelize and release. For a more intense flavor, add a handful of dried grapevine cuttings to your charcoal right before placing the fish on the grill. You can substitute Sfyrida with Red Snapper or Sea Bass if White Grouper is unavailable at your local market. Always rest the fish for 3-5 minutes before carving to allow the juices to redistribute through the fillet.
🍽️ Serving Suggestions
Pair with a chilled Assyrtiko wine from Santorini; its high acidity and minerality cut through the richness of the grouper. Serve alongside 'Patates Sto Fourno' (Greek lemon roasted potatoes) for a traditional feast. A side of classic Greek salad (Horiatiki) provides a fresh, crunchy contrast to the soft fish. Offer extra lemon wedges and a small bowl of fleur de sel at the table for guests to season to their liking. Finish the meal with a light fruit platter or a spoonful of Greek yogurt with honey.