Courtesy Chef Demetrios Haronis
4 swordfish steaks (8–9 ounces each)
¾ cup extra-virgin olive oil, preferably Greek cup fresh lemon juice
2 tablespoons fresh oregano
1 tablespoon fresh dill
1 tablespoon fresh thyme
Sea salt and fresh ground black pepper to taste
Heat grill. Whisk oil, lemon juice, oregano, dill and thyme together in a bowl. Pour of the lemon oil over swordfish and marinate for 15 minutes. Season swordfish with salt and pepper and grill until just cooked through, 2 to 3 minutes on each side, turning just once, and basting with the lemon oil. To plate up, place swordfish on top of grilled or roasted vegetables and drizzle with reserved lemon oil. Serve with the yogurt-cucumber sauce on the side.
1 eggplant, sliced thick
1 red onion, sliced thick
1 red pepper, cut into quarters
2 portobello mushrooms, cut in half
2 plum tomatoes. cut in half
½ bunch of asparagus
1/3 cup lemon oil (from recipe above)
Sea salt and pepper to taste
Preheat oven to 350°. Place vegetables in a bowl, pour lemon oil over them and toss to coat. Season with salt and pepper, then put into roasting pan and cook until tender. You can also choose to grill the vegetables.
2 cups Greek yogurt
1 cucumber peeled, seeded and grated
2 tablespoons fresh dill, chopped
4 cloves fresh garlic, finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Mix all ingredients together in a bowl and serve.