Recipes
Braised swordfish with tsatsiky sauce
- 1 kg of swordfish cut into thick steaks
- Fleur de sel
- Half a cucumber
- 2 garlic cloves
- 2 tablespoons of olive oil
- 15 gr of mint
- 500 gr of natural greek yogurt
- Juice of half a lime
In order to mantain the juices, start by sealing the fish. Then, place it on the hot coals and pass for a short time. Season the fish only with fleur de sel.
For the sauce, cut half of a large cucumber in halfs, peel it and remove the seeds and grate on a grater. After its grated, put it in a colander and drain the water by pressing the cucumber with a fork.
In another bowl, add 2 chopped garlic cloves with 3 tablespoons of olive oil. In a separate container, add 15g of chopped mint leaves, 500 gr of natural greek yogurt, the drained cucumber, salt and pepper. Finally, add both mixtures, drizzle with juice of half a lime and decorate with lime zest and a mint leaf.
For the side, fry english potatoes, make a lettuce salad and a caprese salad (tomato with mozarela and basil).
In order to mantain the juices, start by sealing the fish. Then, place it on the hot coals and pass for a short time. Season the fish only with fleur de sel.
For the sauce, cut half of a large cucumber in halfs, peel it and remove the seeds and grate on a grater. After its grated, put it in a colander and drain the water by pressing the cucumber with a fork.
In another bowl, add 2 chopped garlic cloves with 3 tablespoons of olive oil. In a separate container, add 15g of chopped mint leaves, 500 gr of natural greek yogurt, the drained cucumber, salt and pepper. Finally, add both mixtures, drizzle with juice of half a lime and decorate with lime zest and a mint leaf.
For the side, fry english potatoes, make a lettuce salad and a caprese salad (tomato with mozarela and basil).