Adi, you like Sargos?

Ouzo?? I prefer Rakki. But I'll drink either one
with you Matt. In the kitchen of course.


Recipe: It's simple and powerful like most greek foods.
Prep the fish by cleaning with rock salt. Pat dry the fish.
Cut slits in the thickest parts of the meat. Lather the
fish with extra virgin--cold pressed--olive oil. (Best deal
is found at Costco, 2ea 2liter plastic jugs for $20).

Afterwards, salt/pepper and squirt of lemon juice, from
a lemon. Marinading only requires a couple of hours.
Clean grill throughly to prevent skin from sticking.
Now the super secret greek basting sauce: one part olive
oil, 2 parts lemon, a pinch of oregano, salt/pepper. Shake
rigorously. Bathe fish while grilling, and afterwards before
serving. Grab a glass of chilled white wine with some high
citrus notes and bingo, like my dad says, you're ready for sex.