Lythrini Skaras (Whole Grilled Red Snapper)
Judith Rae Photography
Recently, Sofia Crokos, the co-owner of Elaia Estiatorioteamed up with filmmaker and foodie Freddie Cipoletti and his wife Jenny on a special luncheon to kick off the Hamptons season.
Drawing on Sofia’s established expertise of Sofia Crokos Events & Lifestyle, and Jenny’s eye for design, the event showcased both the female talent for aesthetics and event planning – as well as Freddie’s culinary talents, which can be seen in his Lythrini Skaras (whole red snapper) recipe below. .
Lythrini Skaras (aka the Freddie Cipoletti Special)
Whole Grilled Red Snapper With Herbs, Lemon, Greek Oregano, Latholemono
Ingredients:
Whole red snapper (scaly, gutted, cleaned)
10 cloves of garlic
2 bulbs of garlic
1/8 cup fresh parsley
1/4 cup olive oil
2 tbsp sweet basil
1 cup mixed microgreens
1 1/2 lemon thinly sliced
2 red onions
2 white onions
Salt and pepper to taste
Preparation:
Cut 4 slits at an angle on each side of the fish (8 in total).
In a mortar, mix 6 cloves of garlic, 1/8 cup fresh parsley, 1/4 cup olive oil, and 2 tablespoons sweet basil. Once you’ve crushed and pureed the mixture to a silky consistency, spread it between the slices and the outside of the fish.
Fill the fish with 1 cup of mixed microgreens with cilantro, 6 cloves of crushed garlic, and 1 1/2 thinly sliced lemons. Drizzle the insides with olive oil and sprinkle with 2 tablespoons of salt (reserve some microgreens for garnish).
Sprinkle the fish on each side with 2 tablespoons salt.
Drizzle with olive oil on both sides, about 1/4 cup in total.
Before placing it on the grill, make sure the grill is preheated to maximum heat and brush the grate with oil.
Grill the fish over high heat uncovered until lightly charred and easily detaches from the grid, about 10 minutes. Turn the fish over and cook for another 10 minutes.
Place the fish on a platter and let it rest for 10 minutes. Drizzle with oil and lightly salt.
Use leftover microgreens as a garnish, along with 2 lemons cut in half and grilled face down until lightly browned with grill marks.
Cut 2 bulbs of garlic, 2 red and 2 white onions in half, coated with olive oil and seasoned with salt and pepper, and grilled face down for 10 minutes until grill marks are visible.
This recipe comes from Elaia Estiatorio in Bridgehampton, elaiaestiatorio.com
