This easy to prepare Greek recipe is equally good hot or cold!

Ingredients:

1 lb fresh sardines, washed, cleaned and butterflied
2 cloves garlic, peeled and finely chopped
1 green bell pepper, seeded and cut into strips
1 tbsp finely chopped fresh marjoram
1 tbsp finely chopped fresh flat-leaf parsley
Salt
Freshly ground black pepper
2 tbsp olive oil

Preparation:

Preheat the oven to 350F. Layer the sardines in a shallow baking dish, sprinkling the garlic, pepper strips, marjoram, parsley and seasonings between the layers. Drizzle with the olive oil and bake for 20 minutes. Serve hot or cold.

Serves 4 to 6

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Baked Sardines with Green Pepper

Cook the eggs and potatoes in advance and allow them to cool.  In a hot pan, sear the seasoned tuna lightly.  Do not over cook the fish.  Put the seared tuna in a large bowl and add onions, tomatoes, sliced potatoes, eggs, olives and parsley.  Toss the salad lightly with a spatula as you add olive oil and lemon juice.  Season to taste with salt and pepper.

To serve, arrange salad leaves on a plate and place the tuna mixture on top.  Garnish with a lemon wedge, Bermuda onion and cherry tomatoes.

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Tuna Salad

• 3 pounds whole salmon, cleaned
• 1/4 cup soy sauce
• 1 tablespoon chile sauce
• 1 tablespoon chopped fresh ginger root
• 1 clove garlic, chopped
• 1 lime, juiced
• 1 lime, zested
• 1 tablespoon brown sugar
• 3 green onions, chopped

DIRECTIONS

• Prepare outdoor grill for high heat.
• Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon’s skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
• In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
• Fold the foil over the salmon, and crimp the edges to seal.
• If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

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Chile Garlic BBQ Salmon