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This recipe hails from the Island of Corfu ...


By: Margcata


6 Servings ...


1 Garlic clove minced

20ml Greek Olive Oil

250ml Greek white wine

200ml Whole Milk ( Lactose Free )

200g Aegina Pistachips shelled and unsalted

5 fresh Basil leaves

Lemon juice from a fresh lemon ( a few drops to taste )

1 kilo of fresh filleted Sea Bass or Peruvian Corvina

200g Fennel Seeds


1) For sauce:  sauté the garlic in 10ml olive oil for 30 seconds. Then add the white wine. Boil 5 minutes. Add the milk. I suggest Lactose free as many people have this intolerance including myself and I cannot drink cow milk.

2) Just before milk comes to a boil, add the pistachios. Simmer 20 mins. and remove from high heat and process in high speed blender with the basil leaves for 2 mins.

3) Pass the sauce through a fine mesh sieve and season with salt and pepper. 

4) Brush the fish fillets with olive oilon both sides and salt and pepper. Take the fillets and press them into a plate of fennel seeds.

5) Grill the fennel seeded fillets over high heat for 2 or 3 minutes per side.

6) Drizzle the sauce onto the each plate and place the fish in middle ...