Grilled Swordfish and Braised Bok Choy

Sunday June 15

Trader Joe's had some frozen swordfish steaks that seem to have been both sustainably fished and reasonably priced. Greek restaurants usually make souvlaki out of them, but these were such nice little steaks we didn't want to cut them up. We just patted them with oil, dried oregano, pepper, and salt; then grilled them on high heat until firm. A squirt of fresh lemon, and you might as well be at the Tri'Adelphoi restaurant near Omonia (if it's still there after thirty years).


We cooked the bok choy more or less the same way we did last time.
Just melted the frozen broth, threw in a couple of tablespoons of butter, and braised the split bok choy until they were tender (this bunch were full-grown, so they took a few minutes longer to braise).