One of my favourite things to do on my spare time is to roam different neighborhoods in Toronto. I live in the suburbs but I’m a downtown guy and I’m often in an area called Kensington Market.
Kensington Market was (and still is) an area of the city where immigrants would first reside and set-up shop nearby.
Today, this neighborhood is still
ethnically diverse, Bohemian in feel and a great place to shop for vintage clothes, smoking paraphernalia, family-run fruit markets, grab a bite to eat or pick-up some good seafood.
Most of the stores selling seafood are Portuguese merchants but I always try and give business to my own ‘peeps.
I like going to New Seaway Market, located at 195 Baldwin Street. It’s Greek owned & operated and Theodoros and the boys are knowledgeable in seafood, the product is fresh and they will also carry some Greek fish!
I recently picked up some gorgeous red snapper fillets and I want to share this quick, easy and dramatic plating of this very flavourful fish.
In Greece, the most common dressing for a grilled fish is to simply dress it with a mixture of extra-virgin olive oil, fresh lemon juice, salt and pepper and the herb of choice (latholemeno).
Greeks don’t like to mask the flavour of their seafood. They truly enjoy the taste of fish and a latholemeno duly complements a grilled fish.
I still can’t grill anything outdoors. There’s a drift of snow over one metre high still blocking my way but I have a good alternative….broiling.
If broiling a fish, use a fillet with the skin intact. The broiler crisps up the skin and this folks is the closest thing to “bacon of the sea”.
In my photo, my fillet curled up a bit (which I like). If you prefer a flat fillet, cut a couple of slits into the skin to prevent curling. Now, let’s light ‘it boy, light ‘it!!
Broiled Red Snapper With Latholemeno
(for 4)
4 red snapper fillets
1/2 tsp. Vegeta
1/4 tsp. ground pepper
2 tsp. canola oil
Latholemeno
2 Tbsp. extra-virgin olive oil
2 tsp. fresh lemon juice
1/3 tsp. fine sea salt
1/4 tsp. fresh ground pepper
1 Tbsp. chopped chives (or scallions)
1 tsp. dried Greek oregano
- In a bag, mix the canola oil, Vegeta and pepper and gently rub the marinade into the fillets. Marinate the fish for 1/2 hour (room temperature).
- Preheat your oven’s broiler. Arrange the fillets skin side up in a single layer on a line baking tray or gratin dish.
- Place the fillets under the broiler (no more than 4 inches from the heat) and broil for 5 minutes.
- Meanwhile, make your latholemeno by combining the salt, pepper, lemon juice in a jar. Shake well to emulsify and reserve.
- Remove the fillets from the broiler (skin should be dark, brown and crusty) and spoon over the latholemeno over the fish.
- Sprinkle with chives and oregano.
43 Responses
I have never been to Kensington Market in TO, but I lived in Kensington in Calgary at one time. It was an older area made trendy. The fish dish is simple and tasty…shovel a path to your BBQ Peter :D
I have not yet found a fish monger in Cape Town that matches up with the picture I have in my mind of what a fish shoppe should look like. We can however buy fresh fish off the boats in Hout Bay, but then it is “catch of the day”.
You really do have a dramatic plate of food there.Good on you, Peter.
I have not yet found a fish monger in Cape Town that matches up with the picture I have in my mind of what a fish shoppe should look like. We can however buy fresh fish off the boats in Hout Bay, but then it is “catch of the day”.
You really do have a dramatic plate of food there.Good on you, Peter.
I have not yet found a fish monger in Cape Town that matches up with the picture I have in my mind of what a fish shoppe should look like. We can however buy fresh fish off the boats in Hout Bay, but then it is “catch of the day”.
You really do have a dramatic plate of food there.Good on you, Peter.
I have not yet found a fish monger in Cape Town that matches up with the picture I have in my mind of what a fish shoppe should look like. We can however buy fresh fish off the boats in Hout Bay, but then it is “catch of the day”.
You really do have a dramatic plate of food there.Good on you, Peter.
I have not yet found a fish monger in Cape Town that matches up with the picture I have in my mind of what a fish shoppe should look like. We can however buy fresh fish off the boats in Hout Bay, but then it is “catch of the day”.
You really do have a dramatic plate of food there.Good on you, Peter.
I have not yet found a fish monger in Cape Town that matches up with the picture I have in my mind of what a fish shoppe should look like. We can however buy fresh fish off the boats in Hout Bay, but then it is “catch of the day”.
You really do have a dramatic plate of food there.Good on you, Peter.
I have not yet found a fish monger in Cape Town that matches up with the picture I have in my mind of what a fish shoppe should look like. We can however buy fresh fish off the boats in Hout Bay, but then it is “catch of the day”.
You really do have a dramatic plate of food there.Good on you, Peter.
I have not yet found a fish monger in Cape Town that matches up with the picture I have in my mind of what a fish shoppe should look like. We can however buy fresh fish off the boats in Hout Bay, but then it is “catch of the day”.
You really do have a dramatic plate of food there.Good on you, Peter.
I have not yet found a fish monger in Cape Town that matches up with the picture I have in my mind of what a fish shoppe should look like. We can however buy fresh fish off the boats in Hout Bay, but then it is “catch of the day”.
You really do have a dramatic plate of food there.Good on you, Peter.
I have to remember this area for my first trip to Toronto( in a month or so). I always like to explore these sort of areas.
Fish looks great! Today, I entertained the thought of shoveling a path to my bbq. Then I decided that I should wait until the snow is less than a meter deep.
I’m so due for a trip to Kensington Market so now I can do the fish shop and European Meats and my life will be complete. Your dish looks really wonderful.
what a beautiful market.. am off to Athens April I cant wait to visit the laiki and the central market….I always use ladolemono for my cooking… its refreshing!!!!
Good looking fish there Peter!I love the flavor of fresh lemon and olive oil, have you ever grilled your lemons? it takes some of that tartness out, and its great with fish.
Have to ask, what’s vegeta? Love red snapper, looks like a nice and simple recipe too. :)
Love your fish dish!!!! Looks gorgeous :D I’ve seen some fresh sardines there… not only canned! Buen provecho, Chico♥
Great markets Peter…and again I love the simplicity of the “latholemono” on the red snapper…yummy.
good recipe
thanks
Your fish looks delicious and colorful. Thanks for share.
I love to roam and discover different places and markets in Buenos Aires too.Is fun, isn’t?
Val, my 1st visit to the market was on a school field trip.
Nina, the best fish is the freshest fish. Nothing wrong with buying what’s just come off the boat.
Glam, email me of you’d like to meet up in TO.
Psychgrad, enuff snow already!
Shalimar, the laiki is always fun for shopping.
Maria, I do grill lemons…even the peel becomes edible!
Pixie, I’ve linked Vegeta in the recipe to the site…it’s like a vegetable bouillion…makes everything taste great (no MSG).
Nuria, sardines have more omega 3 fats than salmon!
Sylvia, a friend just came back from Buenos Aires and S.America and her photos were beautiful.
Seriously good Peter. Red snapper is amazing, and you are lucky to have such a market to buy fresh fish in. Brilliant.
Cheers
David
Mmmmmm, yes please, Peter! That looks so appealing….
Wow Peter! Those pictures are amazing, and that dish looks really yummy. I am the only one here who likes fish so I really don’t make anything “fishy” very often. Hehe. But I guess I will have to buy some just for me.
Delicious snappers. With that Latholemeno vinegrette it had to taste superb
I love fresh unadorned fish and this looks absoutely beautiful Peter!
Nice fish market Peter! That is one thing we do have that is very nice in Key West is a great fresh fish market. Eaton Street Seafood is tops. Your snapper does look yummy and hopefull you will be back out on that grill soon!
Once again you have made e homesick! I love, love, love Kensington Market. Right down to the hanging bunnies??? Then you went and mentioned the snow. I guess I’ll stay here until summer comes! Your fish dish looks incredible!
Peter, you really oughta think about getting yourself a grill pan. They are wonderful! Grill marks on a toasted chee is the best.
I have to laugh…I’ve got a good friend who’s from Greece. Anytime she gives me a recipe – and I don’t know why I ask for them anymore – I’m just about guaranteed that the dish will contain olive oil and lemon juice and more often than not, garlic.
Is that broccoli rabe under there? :)
Beautiful, beautiful! I love this dish! You’ve made me want to be Greek! I go thru these little ethnic “wannabe” confusions every now and again…I love your writing and I am definately learning a lot! Thanks Peter!
How lucky you are to have such a lush fish market nearby! Beautiful pictures!
The red snapper looks amazing!
David, you’re surrounded by the sea, you must have some goof local fish?
Forkful, snapper is one of my favourite fish.
Ben, a fillet or small whole fish is good for one.
Happy, it’s simple but delicious.
Jenn, I loved the crispy skin.
Deb, if there was no snow blocking my BBQ, I’d be so grilling (I’ve done it in colder weather).
Judy, no more hanging bunnies but the market is always fun to visit.
Heather, I’m now using your method of drawing grill marks with mascara.
Paula, use those 3 ingredients of high quality and then there’s little to trifle with.
Maryann, SI!
Catherine, there are those who are Greek and those that wish they were!
Pam, there are other fish mongers but Kensington Market is fun.
Cake, I have more snapper to do.
That fish looks good. I like the sound of the latholemeno. It would be both tasty and not steal the show from the fish.
I’ve not heard of latholemeno before – is it called that whatever herb you choose to make it with? It sounds a bit like a gremolata kind of sauce.
Your fish looks wonderful!
Sophie, latholemeno is literally translated as oil-lemon and it usually contains oregano. However, Greeks are breaking out of their oregano rut and I using other herbs like thyme & rosemary.
What a beautiful market Peter and viewing the red snapper it sure looks amazing!
So much to discover in Toronto. I worked there one summer and always have a new part of the city to visit.
yummy red snapper! I also like small red snapper too. I love seasoning them with sea salt, sprinkle some crushed fresh oregano, black pepper & grill them till crispy and charred a bit… or like my mom, she likes to fry them in oil after marinating with salt and I just love to eat them whole. It’s crunchy, bones and all… :-D
Wow, that fish is fresh! We’ve learned something new here again….latholemeno ! :)
Fun post, Peter. I love local market shopping. Looks like you have some stellar ones in T.