Psari Scharas — Gegrillter Fisch mit Meersalz und Olivenöl

Psari Scharas — Grilled Fish with Sea Salt and Olive Oil

PREPARATION

25 minutes

COOKING TIME

12 min

PERSONS

4

Ingredients

  • 4 whole sea bream or sea bass (300–400 g each, gutted and scaled)
  • 100 ml olive oil (Crete-Manufacture)
  • 1 tsp oregano (Crete-Manufacture)
  • 2 tsp sea salt (Crete-Manufacture)
  • 2 lemons (1 for marinating, 1 for serving)
  • 4 cloves garlic (sliced)
  • Fresh thyme
  • Black pepper

Memories

An ancient tradition prevailed on the south coast of Crete. Fishermen would return with their catch at sunset, while charcoal was already glowing on the beach.
The fresh fish, seasoned only with coarse sea salt, olive oil, and lemon – that’s the entire recipe. The simplicity of this preparation shows what Cretan cuisine is all about: ingredients that speak for themselves.

Directions

Step 1:
Pat fish dry inside and out. Moisture prevents searing and the fish will stick to the grill.

Step 2:
Rub generously with olive oil inside and out. Season with sea salt and oregano, including in the belly cavity.

Step 3:
Heat grill to high heat. Only place the fish on the grill when it is truly hot.

Step 4:
Grill for 8 to 10 minutes per side without moving. The fish will release itself from the grill when it is ready to flip.

Step 5:
Remove from grill and sprinkle with sea salt. Add finishing salt only at the very end to preserve the crust.

Step 6:
Serve with lemon wedges and fresh oregano. Eat immediately — grilled fish quickly loses quality if it sits.

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