Fat Tuna

Recipes

Braised swordfish with Tsatsiky sauce

by Joana Silva Correia
  • 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).

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