Ingredients for the Appetizer Recipes:
2 lbs. wolf
10 1/2 oz. tomatoes
3 packets of purslane (a common weed that is grown as a vegetable, sometimes called, Pigweed, Little Hogweed, or Pusley)
6 to 7 oz. zucchini
10 black olives
¾ cup olive oillemon juice
1 bunch of dill
1. Clean, gut, and debone wolf fish. Remove the skin and cut into 6 equal portions.
2. Place in an ovenproof dish and pour ¼ cup olive oil over the fish. Season with salt and pepper. Cook in a 200 degree oven for about 5 to 8 minutes.
3.Wash purslane, zucchini, and tomatoes. Chop into salad pieces.
4.Mix olive oil, lemon juice and finely chopped dill to make the dressing. Season with salt and pepper.
5. In a serving dish, arrange purslane, chopped zucchini, and diced tomatoes. Garnish with black olives. Place wolfish fillets on top. Pour sauce over dish and serve.