Our love affair with domestic seafood isn't satiated by Gulf catches alone. Try this Greek-inspired dish made with swordfish caught off Rhode Island.
GRILLED BLOCK ISLAND SWORDFISH
4 8- to 9-ounce swordfish steaks
3/4 cup extra virgin olive oil,
1/3 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 with other ingredients, except for fish, salt and pepper. Pour a third of the lemon oil over the 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. Turn the fish just once, and baste with remaining lemon oil (not marinade).
To plate, place swordfish on top of grilled or roasted vegetables and drizzle with reserved lemon oil. Serve yogurt-cucumber sauce on the side. Serves 4.
1 eggplant, thick sliced
1 red onion, thick sliced
1 red pepper, cut into quarters
2 portobello mushrooms, halved
2 plum tomatoes, halved
1/2 pound asparagus
1/3 cup lemon oil
Sea salt and pepper to taste
Preheat oven to 350 degrees, Place vegetables in a bowl and pour lemon oil (see previous recipe) over them. Toss to coat, season with salt and pepper, place in a roasting pan and cook till vegetables are tender. You can also grill the vegetables.
2 cups Greek yogurt
1 cucumber, peeled, seeded and grated
2 tablespoons fresh dill, chopped
4 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Mix all ingredients in a bowl and serve.