New Weekly Recipe

This week's new recipe was from Guy Fieri of Guy's big Bite,  Grilled Salmon Gyros.    I need work on my pita pockets but they turned out better the first time than my second attempt at Puppusas so I will try it again.

When I find a new recipe I will usually try it as is the first time and make changes to a recipe before I try it again, unless the first attempt was excellent or so bad no matter what I change it is just not worth making it again.  I make changes to suit my taste or to use what I keep in stock.  I don't like purchasing a one time wonder, an ingredient for one specific recipe that I may or may not ever use again.  If I know what I have in stock will work just as well without making major changes to the overall flavor I will go that route.

In this case I made changes the first time.  I purchased Rockfish at the store that morning and being I'm still trying to get to love Salmon I thought this would be a better choice for me.  I also wonder if the salmon would be too strong a flavor.  A couple of things the recipe called for I couldn't find at my local grocery store and assumed even if I would have found them they were probably more than I wanted to spend for a speciality item.  It called for grape seed oil and white balsamic vinegar.  Having EVOO and balsamic vinegar on hand I went with these.  It also called for a few fresh herbs that I didn't want to purchase, fresh dill and fresh oregano.  Knowing these are dry herbs I have on hand I went with them.  Fresh herbs are always better but since I would have only used 1 ½ T. dill and 1 t. oregano leaves it didn't make sense.  This summer oregano is one herb I'll have in the garden so I will be able to use fresh but not dill.  I'm not crazy about dill but am still willing to give it a try in recipes.  In this recipe it is needed for the Tzatziki.
I also don't always have lemons on hand but in this case I had one so for the rest I used bottled organic lemon juice and lemon zest I had dried previously.  If you use a lemon, before you do zest it onto plastic wrap and let it dry out on the counter overnight.  When dry place in a glass jar for future use.  I happened to have the agave syrup but if you don't try honey.

Here is what I did.  I already had a Tzatziki sauce (a Cucumber Dill sauce) the only two differences were it used only 2 t. lemon and half the Greek yogurt.  Since I had leftover with only the 1 cup, 2 cups would be a waste. The pita didn’t puff enough to really have a pocket. I think I rolled it too thin and I forgot to spritz with water. Since I couldn't open the pita I ate one like a Greek Tostada.

GRILLED ROCKFISH GYROS

Pita Bread:
1 (¼ oz. pkg.) active dry yeast or 2 t.
1 ¼ C. warm water
1 T. agave syrup
1 ½ t. salt
3 C. flour, plus more for dusting
2 T. evoo
Tzatziki sauce:
1 C. Fage Greek yogurt
1 English cucumber, peeled, seeded, finely diced
½ - 1 t. dry dill
2 garlic cloves, minced
1 lemon, zested
½ lemon, juiced
½ t. coarse ground pepper
½ t. kosher salt
Tomatoes and Onions:
2 tomatoes, chopped
½ red onion, thinly sliced and diced
1 clove garlic, grated or pasted
1 t. balsamic vinegar
½ t. lemon zest
2 T. lemon juice
½ t. dry oregano
½ t. coarse ground black pepper
½ t. kosher salt
1 ½ T. EVOO
Rockfish Marinade:
½ t. dry oregano leaves
1 clove of garlic, grated
½ t. coarse black pepper
1 ½ T. EVOO
¼ t. red pepper flakes
½ t. lemon zest, grated
2 T. lemon juice
2 rockfish fillets
Assembly:
Pita bread
Grilled Fish, flaked
Tomatoes and onion mixture
Romaine lettuce, shredded
Tzatziki sauce

Pita Bread: Microwave water in a glass measuring bowl for 1 minute or till warm. Mix the yeast and warm water in a large bowl and let sit for 10 minutes. Stir in the agave syrup, salt and flour. Mix until well combined. Add in the oil and mix by hand or in a food processor for 6-8 minutes. Cover the bowl and let the dough rise for 90 minutes in a warm, dry place. Dough should double in size. Preheat the oven to 425˚ and if possible use a baking stone. Punch the dough down and divide into 8 pieces. Roll them into balls, then cover and let rest for 20 minutes. Dust board with flour, roll each ball into a 6 inch circle about ⅛ inch thick. Cook on baking stone until puffed and starting to brown about 6 minutes each side. Spritz the oven with water, during baking, to create nice crisp pitas. Makes 8 rounds, 16 pockets.
Tzatziki sauce: Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve (30 minutes or up to 12 hours)
Tomatoes and Onions: Combine all ingredients in a medium bowl and set aside till ready to eat.
Rockfish Fillets: Combine all ingredients in a zip top bag. Squish around, seal and refrigerate for at least 30 minutes - 1 hour. Preheat grill pan over medium low heat. Cook fish 3-4 minutes per side. Remove to plate and keep warm. Gill pita bread to heat through. Cut in half, fill with assemble ingredients in order given.

Note: Do the pita breads first and place in an airtight container.