My favorite restaurant on the planet is the Fishmonger in Johannesburg South Africa. Pedro is a dear friend and he is undoubtedly the master when it comes to seafood. He uses exceptional quality fishes and cooks them simply, letting them be the star of the dish.
Unfortunately in the US, I am limited to cooking with salmon, tuna, or swordfish. It is nearly impossible to get my hands on the fishes abundantly found on South Africa’s coastline… Kingklip, kabeljou, hake & soles.
So it is no surprise, that when I find myself back in Johannesburg, I eat almost every meal at The Fishmonger. And no meal is complete without their chunky Greek salad overflowing with creamy, salty feta cheese and briny Kalamata olives. Pedro uses only the best ingredients and it is evident with every mouthful.
Grilled Greek SalmonIngredients* 4 x 8oz salmon fillets — (center cut) with pin bone removed and skin on* Olive oil spray* Spice rub (see below ****)* Zest…
Today I have created a dish inspired by him. And if you are lucky enough to be able to substitute some of the local fishes, instead of salmon please do so. I am green with envy.
Just like their neighbors in Italy, Greek food focuses on fresh, simple ingredients. Nothing says Greece more than oregano.
The fresh herb can sometimes be overpowering, so I have used the milder, dried version in this recipe.
In Los Angeles, we are lucky enough to have Papa Cristo’s Greek market. You can find me there once a week stocking up on yogurt, olives, dips, salad dressings, and baklava.
But if you are elsewhere in the world try to find a good Greek store to buy your olives and feta. It makes all the difference.
Apolamváno̱ or απολαμβάνω (def— enjoy)
xxxx Chef MM