I love mixing traditional recipes with unexpected flavors, just as I love eating sweet and salty things together, or fusing the different cuisines I've come across while having lived on three different continents. I am also always on the lookout for ways to incorporate all our products in my dinners and create new recipes...or maybe ideas would be more accurate, since I want you to be inspired to enjoy them and maybe even add your own special twist.
Here is my latest recipe, which I'd made as an antidote to all the meat we'd been eating over the holidays and as a way to sneak in some extra vitamin C and antioxidents into our diet for a healthy new year. I took a traditional Greek baked fish dish, plakí, and added two favorites from Tragano Greek Organics - pitted organic Kalamata olives and my secret ingredient to add a punch to all sorts of dishes - sea fennel!
Sea fennel goes by many names - rock samphire, kritamo, crithmum maritimum…whatever you call it, just add this little superfood to your favorite dishes for a taste of the Greek sea and a nice dose of vitamin C and anti-oxidants. The plant traditionally grows wild on rocky coastlines but is now sustainably cultivated in Greece and then jarred in an all-natural brine for a unique taste and texture - perfect for my fish dish! I hope you enjoy it, too.
Ingredients for traditional greek baked fish plaki
2-3 lbs white fish (halibut, flounder, branzino)
1 green bell pepper
4-5 cloves garlic
1 14oz can diced tomatoes or 2-3 well-ripened fresh tomatoes
Enjoy the delicious taste of PDO Kimi figs from the island of Evia and bring the flavors of a Greek summer to your table. Hand-crafted by Kumilio using traditional techniques with no additives, preservatives, artificial coloring or flavors.