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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