Tuesday 4 June
Trader Joe's has frozen swordfish
steaks for not much money, so we defrosted one and went Greek.
We cut it into cubes and marinated
them for about 30 minutes in olive oil and dried oregano with a Tablespoon or
so of lemon juice and some lemon zest (you want them to get that lemon flavor,
but not cook in the juice like a ceviche).
At the same time, we soaked some
wooden skewers in water, cut some red onion and orange pepper into slices the
size of the swordfish cubes, and picked some big oregano leaves off the
burgeoning bushes in the garden.
When we put the skewers together,
we alternated fish and vedge, tucking an oregano leaf under each slice of
pepper, so it wouldn't scorch. The
skewers went on the grill, and were turned as soon as they became opaque, a
minute or two each side. Once they were
done, all they needed was a sprinkle of salt.
On the side we had a fresh-picked
red romaine salad, with green olives, tomatoes and feta. At least the latter two were the usual
colors, for a very unusual salata choriatiki.
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