Grilled Lime & Mango Macerated Swordfish with a Small Heirloom Tomato & Asparagus Salad

 Summer is finally here and Dimitri came up with this early summer recipe to get everybody in the mood. Enjoy!

Preparation Time: 20 Minutes

Cooking Time: 7-10 Minutes

Total Time: 30 Minutes

Servings: 4

Difficulty: Advanced

Dietary Information: | Vegetarian | Low- Fat|Cholesterol | Nutritional |

Ingredients List

4 285gr or 10 oz. Swordfish Steaks

450gr or 1 lb of Heirloom Grape Tomatoes cut into halves

12 Spears of Tender, Thin Asparagus steamed for 3 minutes

For The Swordfish Marinade

Juice from 3 Limes

Zest from 2 Limes

1 tbs Fresh Grated Ginger

90ml or 3 oz. of Puréed Fresh Mango

120ml or 4 oz. of Greek EVOO (Extra Virgin Olive Oil)

50ml of Dimitri's Herb Oil Blend click here for recipe

Salt & Pepper to taste

Dimitri’s Fresh Herb Oil Blend

The Two Peas Kitchen always has a bottle of this hanging around ready to use, especially in the summer.

Where to use:
On Salads
On Grilled Meats
On Grilled Fish
On Grilled Veggies
In Marinades

Ornella's Pasta with Fresh Tender Broad Beans, Garden Peas and Pecorino

Fresh Broad Beans from the garden.

The First Fruits of Spring

Last week I went to my garden and gathered some fresh young broad beans, a bit of tender peas, a few fresh spring onions and a handful of parsley. I then happily trotted home (I was trotting then, I’ve since sprained my hamstring and have been confined to my bed) with the first of springs offerings shouting, “ ola dikiamas “ or “all our own”. This is a phrase that people in Greece often use as an exclamation of pride in growing their own veggies.

Dimitri Panteleakis: Tiramisu

Dimitri Panteleakis: Tiramisu

Citrus Envy!

The Lemons of Andros, Greece were renowned throughout Europe for their exquisite aroma and flavor.

The Great Atlantic Crossing

Please excuse our incredible lack of posting the past few months but with the economic crisis in Greece spiraling out of control we made the decision to return to New England after twenty years. Needless to say organizing the move took a great deal of time and energy and the culture shock has been indescribable. A day hasn’t past in the three months that we’ve been here where we haven’t:

 a) said: “What in the world is that?”

b) wondered why the wealthiest nation on Earth eats the poorest quality food on Earth, and

c) missed Greece.

There are far too many facets to America’s food quality (or lack thereof) problem for one post and there are some rays of light also. We’ll be incorporating these topics into our recipe posts over the coming days and months starting with: Citrus Envy