Saturday, June 20, 2015

Swordfish Steak with Tzaziki

Wednesday 10 June
To clear our palates of the recurring smoke and chicken, we defrosted a package of TJ's swordfish steaks, marinating them in oil, lemon, dried oregano, and salt briefly before throwing them onto the hot grill pan.
That conjured up the spirit of Greece, so to accompany the fish, we made a tzaziki: drained yogurt, one de-seeded and grated Persian cucumber (which gave up its skin like a glove against the grater), a clove or two of smashed and chopped garlic, a handful of chopped garden dill, and salt.
We liked this mode of tzaziki even better than the painstakingly-cubed variety.

No comments: