Saturday, June 08, 2013

Swordfish Souvlaki



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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