Thursday 24 December
On Christmas Eve, we celebrate la Vigilia and eat fish (because, as
Holt likes to say, Barbara was raised by wild Neapolitans). This time, we went Greek (again, like the
Neapolitans) and grilled some swordfish souvlaki with red onion and little
multicolored peppers.
Normally we marinate the swordfish
in just olive oil, lemon juice and zest, and dried oregano, but this time we
tried the fish marinade here. It was indeed more flavorful, but
a bit thick and splodgy, and you could definitely taste the Asian flavors. So next time, we'll use more of the
traditional lemon juice and zest, just a dab each of mustard and soy sauce, and
cut out the ginger entirely.
As a sauce, we made a winter
tzatziki with drained yogurt, lemon zest, garlic, and chopped chives.
Served with a salad of redleaf lettuce and
garden arugula (Barbara picked it without putting on even a jacket - it's over 65º out there), dressed
with basil oil and white wine vinegar.
I'm dreaming of a green Christmas.
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