📝 About This Recipe
A true jewel of the Aegean Sea, Lithrini (Red Pandora) is prized by Greek islanders for its delicate, sweet white flesh and stunning rose-gold skin. This preparation honors the 'psari psito' tradition, using a scorching charcoal grill and a vibrant lemon-oil emulsion to elevate the natural oceanic flavors. Simple yet sophisticated, it captures the essence of a sun-drenched taverna lunch by the Mediterranean shore.
🥗 Ingredients
The Fish
- 2 pieces Whole Red Pandora (Lithrini) (approx. 400-500g each, scaled and gutted with gills removed)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the skin)
- 1 teaspoon Sea Salt (flaky variety preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics for the Cavity
- 1 piece Fresh Lemon (cut into thin half-moons)
- 4 sprigs Fresh Oregano (Greek rigani is best)
- 2 cloves Garlic (thinly sliced)
- 2 pieces Bay Leaves (dried or fresh)
Ladolemono Sauce & Garnish
- 1/4 cup Extra Virgin Olive Oil (high quality, robust flavor)
- 2 tablespoons Fresh Lemon Juice (from about 1 large lemon)
- 1 teaspoon Dried Greek Oregano (crushed between palms to release oils)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Capers (rinsed and drained)
- 1 piece Lemon Wedges (for final serving)
👨🍳 Instructions
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1
Remove the fish from the refrigerator 20 minutes before cooking to bring them to room temperature; this ensures even cooking throughout.
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2
Pat the fish extremely dry inside and out using paper towels. Moisture is the enemy of a crispy skin and will cause the fish to stick to the grill.
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3
Make three shallow diagonal slashes on each side of the fish. This prevents the skin from bursting and allows heat and aromatics to penetrate the thickest part of the flesh.
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4
Generously season the cavity of each fish with sea salt and black pepper. Stuff with lemon slices, garlic, fresh oregano sprigs, and a bay leaf.
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5
Prepare your grill for medium-high direct heat. If using charcoal, wait until the coals are covered with a light grey ash. Clean the grill grates thoroughly with a wire brush.
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6
Lightly brush the exterior of the fish with olive oil and season with sea salt. Do not oil the grill grates directly as it can cause flare-ups; oiling the fish is more effective.
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7
Prepare the Ladolemono: In a small jar or bowl, whisk together the 1/4 cup olive oil, lemon juice, dried oregano, and a pinch of salt until creamy and emulsified.
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8
Place the fish on the grill. Let them sear undisturbed for 6-8 minutes. Do not attempt to move them early; the fish will naturally 'release' from the grate once the skin is crisp.
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9
Carefully flip the fish using a wide metal spatula. If you feel resistance, give it another minute. Grill the second side for another 5-7 minutes.
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10
Check for doneness: The flesh should be opaque to the bone and the internal temperature should reach 145°F (63°C), or when the dorsal fin pulls out easily.
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11
Transfer the grilled fish to a warm platter. Immediately whisk the Ladolemono once more and pour half of it over the hot fish so it absorbs the dressing.
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12
Garnish with fresh parsley, capers, and additional lemon wedges. Serve the remaining Ladolemono on the side.
💡 Chef's Tips
Always ask your fishmonger for 'A' quality Lithrini—the eyes should be crystal clear and the skin shimmering pink. If the fish sticks, it is usually because the grill wasn't hot enough or the fish was still damp. For an authentic touch, use a 'psarostira' (a hinged fish basket) to make flipping easier and protect the delicate skin. Avoid over-marinating with lemon juice before cooking, as the acid will 'cook' the delicate flesh and make it mushy. Use high-quality Greek olive oil; since there are so few ingredients, the quality of the oil defines the dish.
🍽️ Serving Suggestions
Pair with a crisp, acidic Assyrtiko wine from Santorini to cut through the richness of the olive oil. Serve alongside 'Horta' (boiled wild greens) dressed with plenty of lemon and salt. A side of classic Greek lemon-oregano roasted potatoes completes the meal perfectly. Include a bowl of 'Tzatziki' or 'Skordalia' for those who enjoy a creamy, garlic-forward dip with their seafood. Offer a crusty loaf of sourdough bread to mop up the extra Ladolemono and fish juices.