Here is a fish gyro from our Gyro Bar:
Fish Gyro Bar
Greek-seasoned, pan-fried Tilapia…Seasoning: Curry powder, Cumin, Sea salt and pepper, and lemon juice
lettuce and tomato
Tzatziki Sauce…Greek yogurt blended with 2 cloves garlic, half a cucumber, fresh mint and lemon juice
Roasted beets and pine nuts
We have realized that we use beets a lot in our dishes. Speaking of "beets", er "beats"…Erica's latest celebrity encounter was with one Evander Holyfield in New Orleans. See below:
Our second meal was also a fish inspired greek dish. For this dish we used salmon seasoned with salt, pepper, dill, and topped with a square of butter. As a side, we chopped zucchini (because it looks like cucumber and we didn't have cucumber) and baby carrots. This was all covered in foil (which makes for an easy cleanup) and baked in the oven at 350 degrees for around 20-25 minutes. Make sure the fish is cooked thoroughly.
So what about fish skin? Usually I eat whatever comes off on my fork and leave any skin that sticks to the plate behind. But I have often wondered about the skin. Is it healthy? Is it even edible? I did a little research on fish skin and it turns out that almost all fish skin's are edible and packed with lots of nutrients. For example salmon skin has lots of omega 3 fatty acids which is absorbed into the skin from the fatty layer of the fish just below the skin. However, if the fish was living in polluted waters prior to it's greek debut, the skin may be harboring chemical pollutants that can be harmful in large quantities. Just FYI.
Because hummus is a must have side/appetizer in any greek meal, we decided to make some.
Hummus: 1 can chick peas (drain most of juice, olive oil, garlic, lemon juice, garlic salt, and pepper to taste, and a large spoonful of tahini paste). Blend until smooth.
Top fish with Tzatziki sauce and devour! Yum!!