Kalispera.

Griddled Mackeral and Squid, served with Tzatziki and Pita serves 1

I woke up on Saturday morning with a monster craving for BBQ seafood…. not just any kind of BBQ seafood though. I was after the Greek sort… the sort I found grilling away everywhere I looked last Summer at Santorini’s waterside Tavernas. I’m beginning to think I have a telepathic connection with my local Waitrose… upon rocking up at the fish counter, I was chuffed to find fresh Whole Mackerals and Squid on offer at knocked-down prices!

…a Greek Supper.

Ingredients

for the squid:

• 4 Squid tubes
• 1 large glug of Olive Oil
• 1 small dash of White Wine vinegar
• Large pinch of Chilli Flakes
• Small pinch of Oregano
• Small pinch of Smoked Paprika
• Squeeze of lemon juice
• Mint, finely chopped

for the fish:

• 1 whole Mackeral, scaled and degutted
• Extra virgin Olive Oil
• Flour – seasoned lightly with salt and pepper
• Lemon
• Mint, roughly chopped
• Tzatziki (to be served on the side)

1. Combine the squid tubes with the oil, vinegar, lemon juice and all other spices and herbs. Leave to marinade for an hour.
2. Rub the mackeral all over with oil then dust lightly with seasoned flour
3. Heat a generously oiled griddle pan to a high heat. Shallow fry the mackeral for about 3 minutes on each side until the skin is crisp and brown
4. Fry off the marinated Squid for about 2-3 minutes.
5. Serve up piping hot with a slice of lemon, chopped mint, a dollop of Tzatziki and toasted Pita.

That’s it -  its that simple.  The sharp acidity of the lemon juice and cooling, mint-fresh Tzatziki mix really does do wonders to this dish, complementing the rich, savoury Mackeral beautifully…

Nostimos*… I so need to go back this summer.

G.