Tuesday, May 1, 2012

Me Saltsa Greek Feta Wine Sauced Fish

Today's experiment was a recipe from India Joze, a restaurant in Santa Cruz that is a fusion of flavors from around the world including this recipe which is Greco-Turkish.

Me saltsa Greek sauce is a delicious blend of onions, garlic, feta, tomatoes and white wine. It's simple and delicious and is sure to impress. When I've tasted this dish at the restaurant, it is served over white rice with a dollop of plain yogurt and wine soaked raisins.

The recipe below is quick and literally takes minutes to make. A fast dinner for two or three.
Me Saltsa Greek Feta Wine Herb Sauce
1 tablespoon olive oil
1/2 medium onion diced finely
1 teaspoon garlic paste or minced
1 medium tomato diced
1/2 cup white wine
1 pound fish, cleaned (I used petrale sole)
1/2 cup parsley pref. flat-leaf
1/2 cup feta cheese
1/4 teaspoon black pepper
1/2 teaspoon lemon juice to taste

1. Wok onion in olive oil, add garlic, then wine and calamari.
2. Add tomatoes, parsley, feta cheese and pepper.
3. Cook until sauce is thick. Adjust seasoning.
This can also be done with basa, calamari, chicken, prawns, scallops...

There is a lot of information that missing from the recipe. From what I know about Joseph Schultz, he cooks everything in a wok at super high heat a stir fry of sorts. So this is how I prepared the dish.

In a wok, I heated the olive oil and added the onion and garlic sautéing them until a bit soft. I then added the wine and fish tossing quickly until partially cooked. I added the tomatoes, chopped parsley and crumbled feta into the wok and cooked for 2 minutes until the fish is cooked. I removed the fully cooked fish to a dish and heated the sauce over high heat to reduce and concentrate the sauce. After returning the fish back to the wok, I adjusted the seasoning with salt and pepper.

I served the dish over hot white jasmine rice with a squeeze of lemon and a dollop of Greek yogurt. The dish is served with delightful wine soaked raisins. While I didn't have a recipe for this side, I attempted to duplicate it with a 1/4 cup of raisins in a 1/2 cup of pinot noir wine, which I happen to have open at home. I placed the raisins and wine in a small pan and simmered the raisins until the wine was syrupy. The raisins seem to taste as it should.

My first attempt of this recipe ended was quite good but a few tweaks may be necessary. For next time, I would slice the onions thinly, not finely dice them. The feta lost some of its pungency being cooked a bit too long. Next time I might add it to the very end of the cooking.  A thicker white fish might be better than the sole I used.  Maybe I'll use a snapper.

I would recommend this recipe for people who enjoy fish and feta.

Appropriate for a unique, quick cooking, week night meal.

The recipe from India Joze.

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