Saturday, November 22, 2014

Swordfish with Grilled Vegetables and Bazargan

Monday 17 November

Call it elemental swordfish souvlaki.  We grilled a quartered zucchino, some red onion, and an orange pepper on the grill pan, then did the same to a succulent swordfish steak.  Lots of lemon, of course, and a little olive oil to freshen up the nutty bazargan we made under Claudia Roden's direction last Monday.

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