Galeos Marinatos (Marinated Tope Shark Fish) and Greek Style Horiatiki Spinach Salad

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Galeos (tope shark) are found around the coast of the Mediterranean. The genus Galeorhinus galeus is derived from the Greek words “galeos” meaning a shark and “rhinos” which means nose.

Tope is closely related to the blue shark and shares many of the features of this fish. Tope reach 1 – 2 metres length and their flesh is white, firm and very tasty.

English language common names include tope shark, eastern school shark, flake, greyboy, greyshark, Penny’s dog, schnapper shark etc. See other Common Names of this fish here.

The traditional way of cooking galeos in Greece is deep frying the fish and serving it with Skordalia. This would be a delicious dish for winter but with too many calories and not for diet. Being on the Mediterranean Diet, I have been trying to incorporate more fish in our diet and have been trying new ways of cooking them healthier, so marinating it and baking it makes a much lighter and healthy meal.

I marinated the fish and then baked it in the oven.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

Greek style Horiatiki Spinach Salad, recipe by Ivy
Serves: 4 – 6

  • 8 cups of baby spinach
  • 2 green onions, finely chopped
  • 1 small red onion, cut into slices
  • 1 cup or more various peppers (green, yellow, orange, red) cut into slices
  • 100 grams feta
  • 10 Kalamata olives
  • 4 – 5 gherkins or 1 tablespoon capers
  • 10 cherry tomatoes and ½ tomato
  • 1 small cucumber (about ½ cup) cut into slices

Balsamic salad dressing:

  • 1 clove garlic
  • 1/4 tablespoon salt and freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon Greek honey
  • 1 tablespoon Greek yoghurt
  • 1 teaspoon mustard, preferably Dijon
  • 2 tablespoons olive oil
  • 1/2 tsp oregano

Put all the salad dressing ingredients in a food processor and mix.

Place the spinach in a large bowl, add the dressing and mix well to coat.

Add all the remaining ingredients and toss well.

Refrigerate for half an hour before serving for all the flavours to mix.

That’s not all. How about some dessert to go with it. My recipe Mahalebi with Strawberries would be a great choice and it is in a contest for recipes from Cyprus. Hope you will take a minute and vote for my recipe here.

Kopiaste and Kali Orexi!!

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I'm a writer who focuses on the outdoors and travel. I share my time between Alaska and Colorado, where, when I'm not writing, I enjoy camping, kayaking, hiking, fishing, and skiing (often with dogs in tow). My byline may also be seen in publications such as The New York Times, National Geographic, The Washington Post, The Guardian, Condé Nast Traveler, Travel + Leisure, and others.


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