Saturday, December 26, 2015

Swordfish Souvlaki and Green Salad

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.

No comments: