This marinated tope shark fish recipe combines the delicate taste of tope steaks with a mouthwatering marinade, resulting in a meal that’s sure to satisfy your cravings.
Galeos (tope shark) are found around the coast of the Mediterranean. The genus Galeorhinus galeus is derived from the Greek words “galeos” meaning a shark and “rhinos” which means nose.
Tope is closely related to the blue shark and shares many of the features of this fish.
Tope reach 1 – 2 metres length and their flesh is white, firm and very tasty.
English language common names include tope shark, eastern school shark, flake, greyboy, greyshark, Penny’s dog, schnapper shark etc. See other Common Names of this fish here.
The traditional way of cooking galeos in Greece is deep frying the fish and serving it with Skordalia. This would be a delicious dish for winter but with too many calories and not for diet.
Can i eat marinated tope fish when on a mediterranean diet?
Yes, of course you can include marinated tope fish in a Mediterranean diet.
The ingredients used for marinating the tope fish, such as extra virgin olive oil, lemon juice, garlic, and herbs like oregano and tarragon, align well with the principles of a Mediterranean diet.
This diet emphasizes fresh, whole foods, healthy fats (like olive oil), lean proteins (like fish), and a variety of herbs and spices for flavor.
Being on the Mediterranean Diet, I have been trying to incorporate more fish in our diet and have been trying new ways of cooking them healthier, so marinating it and baking it, makes a much lighter and healthy meal.
I marinated the fish and then baked it in the oven.
I served it with a Greek-style Spinach Salad.
That’s not all. How about some dessert to go with it.
My recipe Mahalebi with Strawberries would be a great choice and it is in a contest for recipes from Cyprus. Hope you will take a minute and vote for my recipe here.
Galeos Marinatos (Marinated Tope Steak)
Indulge in the savoury goodness of grilled Tope steaks marinated in zesty lemon, mustard, and aromatic herbs. This easy recipe is a seafood lover's delight!
Ingredients
- 5 tope steaks
For the marinade:
- 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp mustard
- 1 tsp sea salt
- Freshly ground black pepper
- 1 clove garlic
- 1/2 tsp oregano
- 1/2 tsp tarragon
Instructions
- Line a large sheet pan 33 x 40 cm (14 x 15.75 inches) with a big piece of parchment paper, so that you can cover the fish.
- Wash the fish steaks and season with salt and pepper.
Put all the marinade ingredients in a food processor and mix. - Distribute the marinade on both sides of each steak, and let them marinate for 30 minutes.
- Place them on the baking tin and cover them on top, loosely with the parchment paper.
- Preheat oven to 180o C / 350o F and bake for about 20 minutes, or until cooked, depending on your oven.
Nutrition Information
Yield 5 Serving Size 1Amount Per Serving Calories 644Total Fat 44gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 21gCholesterol 214mgSodium 616mgCarbohydrates 1gFiber 0gSugar 0gProtein 58g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi!!
Jamie
Wednesday 16th of June 2010
Delicious! I rarely make fish and I know I should make and eat it more often. Fabulous marinade and great recipe! Looks so good!
Heni
Wednesday 16th of June 2010
I never had this type of shark I donnot l think. I will look for it Ivy! but it looks heathy and appealing with the spinach peasant salad! My recent post Courgette and yoghurt pasta
Teresa
Wednesday 16th of June 2010
Ivy, your food dishes ALWAYS look scrumptious. Love the look of that dessert.
Hopie
Tuesday 15th of June 2010
Looks like a wonderful light summer meal. I love spinach in salad! My recent post Cherry Almond Muffins
Banana Wonder
Tuesday 15th of June 2010
Awesome. I just had galeos recently in Astoria at Stamatis taverna. It was made the traditional way of course and so good, even still in the morning when my breath continued to stank like skordalia :) I love the healthy flavor you go going on with your cooking! My recent post Knott's What?: Boysenberry Phyllo Pie