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Galeos Marinatos (Marinated Tope Shark Fish) and Greek Style Horiatiki Spinach Salad

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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.   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.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

Greek style Horiatiki  Spinach Salad, recipe by Ivy
Serves:  4 – 6
Ingredients:

  • 8 cups of baby spinach
  • 2 green onions, finely chopped
  • 1 small red onion, cut into slices
  • 1 cup or more various peppers (green, yellow, orange, red) cut into slices
  • 100 grams feta
  • 10 Kalamata olives
  • 4 – 5 gherkins or 1 tablespoon capers
  • 10 cherry tomatoes and ½ tomato
  • 1 small cucumber (about ½ cup) cut into slices

Balsamic salad dressing:

  • 1 clove garlic
  • 1/4 tablespoon salt and freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon Greek honey
  • 1 tablespoon Greek yoghurt
  • 1 teaspoon mustard, preferably Dijon
  • 2 tablespoons olive oil
  • 1/2 tsp oregano

Directions:
Put all the salad dressing ingredients in a food processor and mix.

Place the spinach in a large bowl, add the dressing and mix well to coat.

Add all the remaining ingredients and toss well.

Refrigerate for half an hour before serving for all the flavours to mix.

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.

Kopiaste and Kali Orexi!!

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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

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