Monday, November 04, 2013

Swordfish Souvlaki


Saturday 26 October
Fish is light, right?  

So we defrosted a couple of swordfish steaks, cut them into chunks and marinated them with our usual mix of extra virgin olive oil, the zest and the juice of a half lemon, and a handful of fresh chopped oregano.  Finally, spitted the chunks with intermittent red onion and red bell pepper slices to make a grillful of souvlaki.

Served the skewers with lemon slices, and tzaziki: drained yogurt mixed with garlic, chopped cucumber, and flavored with fennel fronds, as it's the wrong season in our garden for dill.

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