hi my name is Nick Robinson welcome to
watchmojo.com I’m so excited today to
have Kosta with me Kostas from
Sherbrooke fish which happens to be my
local market and today he’s going to be
showing us how to make a whole fish with
Kostas secret marinade thank you so much
now we’re gonna go over to your market
where he’s actually going to show us how
to pick the best whole fish for this
recipe how would we even start to pick a
fish like this the clarity of the eyes
this rule is one of the most common ones
but it doesn’t apply to all fish
dori usually has a cloudy I see biases
and cloudy eye but you know what it’s
it’s on a Porgy snapper it’s it’s
visible and as they’re beautiful if you
see the fish’s shiny that the color is
not it’s not discolored it’s all red the
gills are important nice and red I’ll
show you your straight bass
they’re nice beautiful red if a fish is
slimy like Trump is very slimy are the
char is very slimy don’t let it turn you
off it’s it’s fresh for our recipe which
fish are you gonna pick now that’s the
question you know one will go with a
stop so now we’re back in the kitchen
with Kosta we’re at the step where we’re
going to be marinating our red snapper
with an authentic Greek marinade so
Kosta what do you put in your authentic
Greek marinade what I like to put is a
little bit of lettuce add crack pepper
oregano some coriander dill parsley
capers lemon juice and some Greek gold
olive oil so you said this was a really
simple marinade what are we doing with
the ingredients now so we’re gonna chop
everything up in the little blender I
like it really salty you’re gonna have
to tell me when to stop
one more and off think that’s good
that’s good bit just a little bit more
for Larry will do the cracked pepper
so are we ready to blend it sure all
right I know a lot of people would be
really intimidated about taking home a
whole fish so what are some of the
things we can do with the whole fish
like this there’s a lot of people that
come into the store that don’t want to a
head in the tail on a thing so we could
feel a it we could butterfly it and take
off the head so they don’t have to deal
with the bones I cook it with the bones
because I find the bones add flavor and
all the nutrients are in the bone what
about parents with small kids who are a
bit afraid of giving them a fish because
of the fish bones I always recommend the
part by the tail because there’s no pin
bones
so cost out how come you’re putting
slits in the side of the fish
this helps the fish cook through easier
that he gets through the fish and I also
like putting a couple of slits in there
and putting my marinade in there since
we opened it up like this it’s nice and
easy to get our marinade in there so all
we got to do is just pour it in there
you want me to pour on both sides yep on
both sides and a little bit more a
little bit more
grace close the fish don’t forget I put
it in this fill up those lids for people
that want to have something ready to at
home to pop in the oven they could do
this earlier or the the night before and
when they get home just take your pan
and pop it in the oven fish like this
350 for about 20 to 25 minutes and as a
marinade the kind of thing that the
longer you leave it the better it tastes
I find the longer you leave this the
better cos I can’t take it anymore
it smells incredible tell me it’s ready
please let’s take a look yeah
so cosa thank you so much for teaching
us how to make your marinated red
snapper this is a beautiful beautiful
plate it looks professional thank you
for joining us on watchmojo.com my name
is Nick Robinson you can find me as some
more recipe ideas on anok arts com
watchmojo.com I’m so excited today to
have Kosta with me Kostas from
Sherbrooke fish which happens to be my
local market and today he’s going to be
showing us how to make a whole fish with
Kostas secret marinade thank you so much
now we’re gonna go over to your market
where he’s actually going to show us how
to pick the best whole fish for this
recipe how would we even start to pick a
fish like this the clarity of the eyes
this rule is one of the most common ones
but it doesn’t apply to all fish
dori usually has a cloudy I see biases
and cloudy eye but you know what it’s
it’s on a Porgy snapper it’s it’s
visible and as they’re beautiful if you
see the fish’s shiny that the color is
not it’s not discolored it’s all red the
gills are important nice and red I’ll
show you your straight bass
they’re nice beautiful red if a fish is
slimy like Trump is very slimy are the
char is very slimy don’t let it turn you
off it’s it’s fresh for our recipe which
fish are you gonna pick now that’s the
question you know one will go with a
stop so now we’re back in the kitchen
with Kosta we’re at the step where we’re
going to be marinating our red snapper
with an authentic Greek marinade so
Kosta what do you put in your authentic
Greek marinade what I like to put is a
little bit of lettuce add crack pepper
oregano some coriander dill parsley
capers lemon juice and some Greek gold
olive oil so you said this was a really
simple marinade what are we doing with
the ingredients now so we’re gonna chop
everything up in the little blender I
like it really salty you’re gonna have
to tell me when to stop
one more and off think that’s good
that’s good bit just a little bit more
for Larry will do the cracked pepper
so are we ready to blend it sure all
right I know a lot of people would be
really intimidated about taking home a
whole fish so what are some of the
things we can do with the whole fish
like this there’s a lot of people that
come into the store that don’t want to a
head in the tail on a thing so we could
feel a it we could butterfly it and take
off the head so they don’t have to deal
with the bones I cook it with the bones
because I find the bones add flavor and
all the nutrients are in the bone what
about parents with small kids who are a
bit afraid of giving them a fish because
of the fish bones I always recommend the
part by the tail because there’s no pin
bones
so cost out how come you’re putting
slits in the side of the fish
this helps the fish cook through easier
that he gets through the fish and I also
like putting a couple of slits in there
and putting my marinade in there since
we opened it up like this it’s nice and
easy to get our marinade in there so all
we got to do is just pour it in there
you want me to pour on both sides yep on
both sides and a little bit more a
little bit more
grace close the fish don’t forget I put
it in this fill up those lids for people
that want to have something ready to at
home to pop in the oven they could do
this earlier or the the night before and
when they get home just take your pan
and pop it in the oven fish like this
350 for about 20 to 25 minutes and as a
marinade the kind of thing that the
longer you leave it the better it tastes
I find the longer you leave this the
better cos I can’t take it anymore
it smells incredible tell me it’s ready
please let’s take a look yeah
so cosa thank you so much for teaching
us how to make your marinated red
snapper this is a beautiful beautiful
plate it looks professional thank you
for joining us on watchmojo.com my name
is Nick Robinson you can find me as some
more recipe ideas on anok arts com
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