108 ACHILLES’ GREEK FISH SALAD | Hooks, Lies & Alibis with Chef John Folse | LPB
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Monday, October 22, 2018
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Prep Time: 45 Minutes
Yields: 6 Servings

The Achilles’ heel of this dish is definitely the garlic cloves. Be careful not to burn or scorch the whole cloves or they will make your salad bitter and unappetizing. I enjoy placing the fish fillets in the center of a serving plate, drizzling them with the wine sauce, then serving the dish as an entrée rather than a salad.

12 (2–4 ounce) panfish fillets
6 anchovy fillets, finely chopped
4 cups spinach leaves, washed
1 head romaine lettuce, washed and chopped
2 cups seasoned flour
2 tsps dried oregano
1 tbsp dried tarragon
½ cup olive oil
12 small cloves garlic
salt and black pepper to taste
granulated garlic to taste
1 tbsp fresh lemon juice
¼ cup apple juice
¼ tsp grated lemon zest
12 pitted kalamata olives
½ cup crumbled Feta cheese

In a large bowl, combine spinach and romaine lettuce and set aside. In a shallow dish, combine seasoned flour, oregano and tarragon. Mix well then set aside. In a large skillet, heat olive oil over medium heat to approximately 140°F. Add garlic cloves and stir occasionally for 10–15 minutes to soften garlic cloves, allowing them to flavor the oil. The cloves should be lightly browned around edges and extremely tender when fork is inserted into the cloves. Do not burn. Using a slotted spoon, remove garlic from pan and set aside. Season fish fillets with salt, pepper and granulated garlic then dredge in seasoned flour, shaking off excess. Working in batches, place a few fish fillets in skillet and cook 3–4 minutes on each side or until golden brown and cooked throughout, turning once. Do not overcrowd skillet. Using a slotted spatula, remove fish from skillet, place on paper towels to drain and keep warm. Repeat until all fish are cooked, set aside and keep warm. Reduce heat to medium and return garlic cloves to skillet. Using the back of a cooking spoon, crush cloves into a paste. Add lemon juice, apple juice and lemon zest and mix well. Add anchovies and olives and blend well into the mixture. Season to taste using salt and pepper and remove from heat. To serve, place an equal amount of greens on each plate and top with 2 fish fillets. Distribute lemon sauce evenly over fish and salad and sprinkle with cheese.

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