Thursday, July 14, 2011

Swordfish - Greek style!

This was a spur of the moment dinner. I was so excited that I was able to harvest a couple small tomatoes that I chopped them, tossed with olive oil, chopped kalamata olives and feta for the topper for this grilled swordfish dinner. The side was my beans and farro.

Greek Swordfish serves 2

1 large or 2 small swordfish steaks
couple tablespoons olive oil
1 clove garlic, minced
1 teaspoon oregano
1 teaspoon fresh thyme
zest of 1/2 lemon
1 tablespoon lemon juice
2 tablespoons ouzo or other anise liqueur

Mix together all the oils and herb and liquids. Let the fish marinate in it for a couple hours in the fridge. S&P the fish. Grill on hot grill about 4 min per side, or until done. Top with tomatoes, olives and feta!

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