How to Prepare Fish for Greek Fish Plaki

Video Transcript

VICTORIA GUTAVAS: We're going to be preparing the fish here and getting it ready for our dish in this particular segment. So what I've done is--and let's talk a little bit about the fish itself. Now when I was growing up, grandma used to make this particular dish with halibut. It's also been made with cod. But the fish I'm using today is tilapia, and the reason I like tilapia are for a couple of reasons, actually. Number one, it's readily available, and the tilapia can actually be purchased and it's very economical as well, much more so than a cod fish or a halibut fish. Now, these particular pieces of tilapia happened to be giant size. When they came, they were actually in a whole fillet that was quite large. So what I have gone ahead and done, once I got it out of the packaging, you want to refrigerate you fish prior to using it. So once it's in the refrigerator or once you're ready to use it, get it out of the refrigerator, rinse it off with some cold water, put it in a colander like I have here. It'll drain. It'll actually kind of air-dry for you to be ready to use. So what I then do is I just take a couple of the pieces at a time, put it into the dish. And what we're going to do is lightly salt and pepper the fillets, because as everything is actually cooking together, you want your every ingredient to mix very nicely and bring--putting a little bit of salt on this fish--and it's a mild, sweet fish and that's another reason why I like using tilapia. For people in your life, whoever you're making this for, whether it'd be for yourself or for family or friends, you're not going to have to worry about people being--loving fish or whether or not they're big fish eaters, because the taste is very, very mild on the tilapia. So like I'm doing, just go ahead and salt the fish lightly on both sides and then go to the pepper, and this is fine ground pepper. When I use a pepper mill and if you have a pepper mill yourself, on the coarsely ground pepper, you can use a little less. And we're just going to take a couple of minutes and put salt and pepper both sides of the fish. And by now, the fish is moist enough to where it's actually holding the salt and pepper on it, but not dripping wet. So that's really what you want to do is kind of have it a little bit wet but not dripping. And so the fish now is ready for presentation and actually placing into the dish. So our next step is actually going to be preparing the potatoes and the onions.

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