- The Life of Loi is made possible by the Behrakis Family.

♪ ♪ Experience Abu Dhabi.

♪ ♪ The Greek National Tourism Organization.

And SALFO Engineering & Management.

♪ ♪ LOI: I am Maria Loi, executive chef of Loi Estiatorio in Manhattan.

When I was growing up in Thermo, a small village in Greece, food was a way of life.

The Mediterranean diet is considered the healthiest in the world.

And I have seen how it can truly change people's lives, like it changed mine.

And since then, my life has been all about the Mediterranean diet.

♪ ♪ Each season, I take the cornerstones of the Mediterranean diet and travel the world, learning about different cultures, gathering inspiration, exchanging ideas... - Oh!

LOI: And then, going back home to share with you.

♪ ♪ On this week's episode, we are headed to a bustling fish market to learn about some diverse local seafood.

We will also be visiting the restaurant ryba, where Chef Faisal Alharmoodi will be making an incredible grilled sea bass with Emirati spices.

I love it!

- Thank you so much.

LOI: Then we head to the middle of the archipelago, where we will cook shrimp on the boat.

Then back in Greece, I will be serving up my own version of sea bass.

It's all happening now, on The Life of Loi.

Páme.

♪ ♪ Hello.

- Hi.

LOI: How are you?

Wow.

Look at this.

Big tuna.

They have tuna.

You see?

Nice.

(laughs) Look at this.

- Ah, they need... LOI: Is this...?

- ...to tell you something.

This is the hamour.

LOI: Hamour?

- This is the famous fish here, yeah.

That's a local fish.

LOI: That, that's amazing, yeah?

- It's a local fish, yeah.

LOI: Everything is beautiful.

- This is called abu shanab.

It's like musht, you know?

LOI: Yeah.

- Yeah, this is called... LOI: Musht is in Greece.

This is like Barbouni like ours.

Good.

So let's see over there.

Hi.

How are you?

- Very good.

LOI: So, what is this one?

- This is a sea grouper.

LOI: Oh!

He says already, but it's hamour, no?

- Yeah, it's hamour by Arabic.

LOI: See?

I know, now.

- By local name.

Yeah.

LOI: So, yeah.

- Yeah, and this is, is biya.

LOI: And this hamour, as well.

- Yeah.

LOI: Big one.

- This is hamour is the local fish.

But we have a lot of fish here.

LOI: That's good.

- As you see.

LOI: Yes.

I am going to cook fish today with Chef Faisal, and that's why I came to the market to see what is happening.

- (chuckling): Oh.

♪ ♪ Well, I came to the fish market, and I saw this little restaurant, Bait Al Bhar.

And what else?

I get the best fish.

What is the local fish here?

Hamour.

So that's what I'm going to taste today.

And come with me.

I have my new friend here.

- Fathi.

LOI: So, Fathi, I want you to give me hamour.

- Hamour is this one.

LOI: This one?

- Yeah.

LOI: Good.

Ah, that's a beautiful fish.

- Yes.

LOI: How do you call it, maybe it's grouper?

- Grey grouper, yeah.

LOI: Grouper.

- Grouper.

LOI: Grouper, people.

Very tasty fish.

What about if you give me tsipoura?

- Tsipoura.

LOI: Okay, give me one.

- Give me one.

Okay.

LOI: Thank you.

Calamari?

Please.

Wow.

Very small calamari.

Beautiful.

Some shrimp.

- Okay.

LOI: Okay.

And I am going to take this fish to one of the best restaurants; a small one in the market, and I'm going to enjoy.

Páme.

No, as they say here, yalla!

He's the best.

♪ ♪ ♪ ♪ (Loi laughing) I didn't expect you to be like this.

- What?

LOI: Actually, I wanted to say, you know, "This chef is multi-awarded," you know?

"Uh, we are at the ryba restaurant uh, next to the fish market," but I have to say one thing only.

- What?

LOI: I love the way you are.

And we are going to be friends forever.

- Thank you, chef.

LOI: Thank you.

Thank you.

- I appreciate that.

Thanks, really.

LOI: And now you have to tell us what we are going to do.

- Yeah, today we're going to do lime sea bass.

LOI: Mm-hmm.

- But I will show you some how we make it like Emirati flavors.

LOI: So, let's go.

- Okay.

The first thing we're going to do the marination of the, our fish today.

Here we have a garlic.

We have a ginger, red onion.

We're going to use, uh, curcum.

LOI: A little bit, just like that?

- Make, make, make, make.

More, more, more.

LOI: More, more, more?

More, more, more.

- Yeah, yeah, yeah.

LOI: More, more, more.

- More, more.

LOI: More, more?

- Okay.

LOI: Put it all.

(laughs) Of course.

- Okay.

LOI: Next.

- And we have a fish masala.

It's very, uh, powerful taste.

LOI: It is.

- Yeah.

You can put half of them.

Yeah.

LOI: That's it.

Okay.

- And we have a tamarind, uh, tamarind paste.

You can use it all.

LOI: All?

- Yeah.

Yeah.

LOI: That's it.

- I have a secret things.

I use the pickle lime pickles.

It's very nice taste and spicy.

LOI: Different ingredients.

- Yeah.

LOI: Okay?

Good.

- Sea salt.

Coriander.

Uh, plus dill.

Yeah.

Now we're going to blend it.

That will use the paste of the fish.

We're going to... LOI: What about olive oil?

Nothing?

- ...marinate it.

Yeah.

We need the, sorry, we need olive oil.

Sorry, chef.

You help me today.

(chuckling) LOI: (laughs) Okay.

- We need olive oil.

LOI: So.

- This, uh... LOI: Enough?

- Put more!

LOI: You are... - We need more olive oil.

LOI: You are going to be my friend forever.

- (laughs) We need more olive oil!

LOI: Okay.

- That's it.

LOI: Excellent.

- Thank you so much.

LOI: Wow.

- Now we're going to blend it.

We use it to marinate the fish on the top.

(blender whirring) (whirring stops) LOI: Here it is.

- Now, look how it's coming.

Before we are going to marinate it, I want to tell you we put, uh, flour here down.

LOI: Uh-huh.

- Why?

To give it more crunchy when you grill it and to not to stick in our, uh, you know, the grill.

LOI: Yeah.

- Now, you're going to marinate the fish.

LOI: Okay.

No, you do the honor.

- I will do it for you.

LOI: Yeah.

Yeah.

You can smell, yeah?

LOI: (takes deep breath) It's, it's-- it's aroma.

- Yeah.

LOI: It's not just "Do you smell something?"

That done.

- Excellent.

- Our fish is done.

LOI: Okay.

- Now we get it to our... LOI: Grill?

- Yeah.

Wow, looking how it's gold.

Wow.

Now we're going to plate it.

Can you help me on that one?

LOI: You know what?

- What?

LOI: I don't want to destroy.

It's so beautiful.

- I know the Greek, they love the oil, the olive oils.

I need to use little bit olive oil.

LOI: Okay.

LOI: All right.

- Okay?

LOI: Mm-hmm.

- After that I will put my touch.

You put your touch.

I will put my touch.

- I like this person.

You know?

It's so beautiful to say that.

- Wow, looking how it is.

LOI: All right, and here, right?

- Yeah, yeah, put there.

LOI: Okay.

Now?

LOI: Yes?

- I will put my touch.

This is a black lime, dry black lime.

I will use a little bit on the top.

(lime vigorously zesting) LOI: I think it's enough... - Wow.

LOI: ...because... - Yeah.

LOI: Home.

The whole kitchen smells now.

- Yeah.

Now?

LOI: Yeah?

- We'll put little bits of, uh, powder of lime... ...for garnish.

LOI: Yeah.

- And can you help me to put a micro herbs on the top?

LOI: Actually you don't need the micro herbs, but... - Little bits.

LOI: Okay.

I'll do the one that the way you like it.

- Yeah.

LOI: Is it like that?

- Put as you like.

I cannot teach you how to do it.

LOI: Well... - You teach me.

LOI: In Greece we say, from the ancient Greek... (speaking Greek) As long as I live, I learn.

- One grill lime.

LOI: Uh-huh.

- We put it here.

LOI: Yeah?

- Our dish is done.

LOI: How about there?

- No need.

Only one.

LOI: Only one.

- Because they have a lot of a slice of lime.

LOI: Okay.

LOI: Yalla.

- Yalla.

Try it, please.

I hope you like it.

Mmm.

LOI: No, I don't like it.

I love it.

- Thank you so much.

♪ ♪ LOI: Well, after all I have seen in that beautiful market in Abu Dhabi, I want to show the world how to make fish here in Greece, because we have the best lavraki.

That branzino, okay?

It's lavraki.

My friend, Faisal, you're the best.

I love the way we cook together.

And now I'm going to show to my friend Alexis something similar.

Alexis, what I've done is I put it in olive oil and lemon.

- Mm-hmm.

LOI: This recipe came from my grandmother.

- Ooh.

LOI: Because she didn't have time to cook a lot of fish.

So she cooked actually the fish, it's like sushi, you know, in the lemon and olive oil.

- Oh.

LOI: So it's so easy for me now to do it.

- Okay.

Wait, let me hold the branzino.

LOI: "Branzino."

- (laughing) "Branzino"?

Lavraki.

- Let me hold the lavraki.

LOI: Are you Greek?

- (giggles) LOI: God.

- Well, I am, but I don't eat lamb.

LOI: (laughs) That's something.

- Wow.

LOI: That's it.

That's it.

And now... - It's so slippery.

LOI: This way.

It's hot, so it's fun.

Okay, like that.

How's this?

- Why do you put the skin side down?

LOI: Why do you think?

- Um, to crisp up the skin?

LOI: You know how to cook.

- (laughs) LOI: We have to leave it like this because you know why we destroy the fish?

- Why?

LOI: If we go like this.

- Oh, yeah, I do that.

LOI: Peek, peek.

And that's how where we break the fish.

- Mmm.

LOI: You see now how white is here, see?

- Yeah.

No, this is actually the reason that I don't cook fish because I've tried to make it once, and I did that, and I, I ruined the fish.

LOI: And now, see, we have this kind of marinade, okay, that we can use here in the pan, as well.

- Oh, my God.

Wow, that's beautiful.

LOI: Now you can give it a little there.

- But is it okay to cook with oil?

LOI: I turn off the fire.

So this doesn't fry the fish.

It's called slow-cook.

And we'll take also the oil from here.

And we add it here, so the fish will be cooked on both sides without even turning.

- It smells so great.

LOI: You will see how great it's gonna smell.

What we need now, because I want to give more flavor.

- Mm-hmm?

LOI: And I want to do something that Chef Faisal did.

- Mmm.

LOI: Can you slice this?

- Yes.

LOI: Okay, don't be afraid.

- How, what's, is that thick enough?

LOI: Thinner.

- Thinner.

LOI: No, no, no, it's okay.

It's okay.

Any way you like it.

- Okay.

LOI: Bravo.

- And this is how they do it in Abu Dhabi?

LOI: Chef Faisal.

Salt.

- Oh, yeah.

LOI: Make sure it's sea salt.

- Why?

LOI: Because fish doesn't like any other salt.

- Oh, that's interesting.

LOI (laughing): No.

- It's not true?

LOI: No.

(both laughing) I'm just kidding you.

But any other salt, for me, is not good.

And I'll do something else, as well.

I love this pepper.

Do you know from where they came from?

- No.

LOI: Florina.

You know where Florina is?

- Somewhere in Greece?

LOI: In Greece.

(Alexis giggles) We're gonna have lessons soon.

And now it's ready.

And you see, it's not fried.

- Yeah, it's incredible.

I can't believe how that worked out.

LOI: (laughs) You have learned that, right?

- I have seen you before.

LOI: Yeah.

So.

Look at this.

- Oh, my god.

LOI: Isn't it?

- That's outstanding.

It's so juicy, so flavorful.

LOI: And not fried.

Now, you can cook.

You have no excuse.

Okay, Alexis?

- Everyone's gonna be very impressed.

I, I really want to show this off.

LOI: Okay.

- So, thank you.

LOI: We'll do it, and I will help you anytime you want.

- Aw, thank you.

Thank you.

♪ ♪ LOI: Well, we are in Abu Dhabi, of course, in the middle of the sea.

And it's so calm.

We're having a great time.

And you're happy, Chef, right?

- Yes, of course.

Really, it's quite, you know, relaxed.

With a nice chef.

LOI: And with a nice chef.

- Thank you so much.

A beautiful chef.

LOI: Oh, wow.

Okay.

(laughs) Thank you.

- Today, today, we're going... LOI: Yeah.

- ...to do shrimp... LOI: Mm-hmm.

- ... uh, with a touch of Mediterreans with, uh, Emirati flavors, with Emirati spices.

And beginning, we're going to grill.

We'll put a little bit... LOI: How 'bout some olive oil?

- Yes, of course, your, your magic olive oil.

LOI: Okay, okay.

Good.

- Of course, we cannot-- you should use it.

LOI: So I'll put it here?

- Yes, please.

LOI: Okay.

- Yeah.

LOI: All right.

- I love olive oil.

I love the aroma of olive oil.

LOI: And it's very good for you, chef.

- Yes.

LOI: For your health.

They're so fresh this shrimp.

- Yes.

LOI: And they open it.

They did a kind of butterfly.

- Yes, butterfly.

You know.

LOI: You have a great team.

- Thanks so much.

LOI: More.

- How much you want, Chef?

LOI: As much as you want.

Then I add garlic?

- Yes, please.

LOI: Okay, I will right on the shrimp.

- Yes, on the shrimp.

LOI: Okay.

(pan sizzling) - Now I need a little bit of harissa paste.

We're going to use little bit because, you know harissa, it's very spicy, you know?

LOI: Mm-hmm.

- Emirati spicy.

LOI: Oh wow.

- This, uh, we do it in the home.

My auntie, they do it in the home.

LOI: Okay.

- Lemon.

I will add with you more.

LOI: Okay.

(chuckles) - Please can you add the sea salt; little bit in our sauce.

LOI: Okay.

Here?

Over here?

- Yeah.

Yeah, yeah.

All, all, yeah.

LOI: Okay.

- It's very good.

And olive oil, please.

LOI: Bravo.

See?

Look at this olive oil, eh?

- Yes, very nice.

LOI: Mm-hmm.

LOI: So... - Now I think it's, uh, near to done.

LOI: Yes, uh-huh, uh-huh.

I think we're good.

So... - Yeah.

LOI: ...what else we need now, yeah?

- Now, we put all our shrimp here to get all that flavors.

Now... LOI: Yes?

- I will make my magic.

LOI: Okay.

Okay.

- (laughs) LOI: Yes?

- This our truffle.

Emirati truffle.

It's a black lime, dry black lime.

LOI: And can I add some lime, as well?

- Yes.

LOI: Excellent.

- Little bit sea salt.

- Okay?

LOI: Of course.

- Now we're going to plate our dish.

LOI: "Plate," come on.

Eat it.

Just put it like that, okay?

- Wow.

LOI: Just like this.

- Mama Mia.

LOI: Yeah.

- Look how it's... LOI: Mmm.

Mmm.

Mmm.

Okay.

- I need to make it nice for you.

LOI: It is nice.

You know?

- Thank you.

Now, we bring this, our sauce.

We put it in.

Wow.

LOI: (chuckles) Excellent.

- Now, micro herbs.

And... LOI: (laughs) The lime.

You know.

(laughing) So.

- Your olives?

LOI: (laughs) The olive oil, yes, just what, because we need a drizzle of olive oil here.

Yeah?

Excellent.

And here.

For health.

You know what?

We can share the recipe, but we cannot share this shrimp on this plate.

We are going to enjoy with Chef Faisal here.

Thank you again.

- Yes.

LOI: Thank you again.

Thank you again.

Bye, people.

Yassou.

Let's dream that we are in the boat with Chef Faisal, and we are cooking shrimp.

Dream.

But we have another dream here over here in Greece, in Palaio Faliro, in one of my favorite places.

And it's beautiful.

We are going to make shrimp.

Right, Alexis?

- Absolutely.

LOI: So let's start.

We don't add any oil, anything in there.

- Oh, that's interesting.

LOI: Just the shrimp.

But why don't you put anything in there?

Why don't you put in oil?

LOI: Because we don't want to fry.

And you see how I cleaned them up?

I kept the whole body.

(shrimp sizzling) It gives flavor - Oh, okay.

LOI: ...to the sauce.

Look at this.

Oh, you're such an angel.

- (laughs) I try to be helpful.

Oh, wow.

Mm-hmm.

Yeah.

LOI: They change color.

Isn't it easy?

- Yeah.

LOI: And tasty.

And healthy.

Do you know why shrimp are healthy?

- Oh, because they're, uh, they're high in protein.

LOI: Okay.

- And I think they're high in B12.

LOI: (laughs) Dr. Gonzales told you that.

Is it great?

- Yeah.

LOI: Hmm?

- I can't be-- LOI: Look at this now.

- I mean, I only think of boiling shrimp.

I would never have thought of this.

LOI: Now, we'll add a bit of olive oil now.

See?

That's it.

- Wow.

What an aroma.

LOI: Wait.

Now you see the aroma.

These are spetseriko from our friend Tassos, you know, the chef.

- Mmm.

LOI: In Corfu.

What do you think now?

Is there aroma?

- Yeah.

Wow, what a different f--, it's so different.

LOI: Oh, I really like it.

- That's really unexpected.

LOI: Yeah, some salt.

- Oh, my god, I can't believe the way this smells.

LOI: Oh, goodness.

Look at that.

- They're gorgeous.

I can't believe this.

LOI: And in one minute, they're ready.

- Wow.

Wow.

What's that?

LOI: Oregano from Mount Taygetos.

- Oh.

I can't believe how beautiful that is.

Oh, yeah.

LOI: Here we are.

- Again, right out of the pan.

I like that.

LOI (laughing): We could put it in, you know, on a plate.

- No, no, I like it in the pan because then we get all these nice juices that you're gonna lose some bits if you put it there.

LOI: You're talking about juices?

- Yeah.

LOI: Here.

- (gasps) My god, it's so beautiful.

These are the most gorgeous shrimp I've ever seen.

I, uh, they're so beautiful.

I mean, this is like an award-winning dish.

If you were in one of those cooking competitions, you would win with this dish 100%.

This is a prize.

This is gold prize.

LOI: You know what it counts for me?

- What?

LOI: That you like it.

- Well, I like everything you make.

LOI: She's so nice, people.

Go ahead.

Your fork and knife?

- Well, I... LOI: Come on.

- ...I think, I think, I don't want to be an amateur here.

Oh, yeah.

When I'm with Maria Loi, I have to learn.

This is my favorite part of the show.

LOI: You can have that dish now.

- Oh, my god.

LOI: It's, it's so good, huh?

- That's insane.

Every time I watch you on TV... LOI: Yeah?

- ...and I see this part, I always think, "God, I wish I could be there... (laughing): "trying that salad or that dish."

LOI: Mm-hmm.

Yassou.

- Yassou.

LOI: And Yassou.

Remember, metron ariston, everything in moderation except love, olive oil and good deeds.

(kisses) ♪ ♪ - The Life of Loi is made possible by the Behrakis Family.

Experience Abu Dhabi.

♪ ♪ The Greek National Tourism Organization.

And SALFO Engineering & Management.

♪ ♪ ♪ ♪ ♪ ♪