Ingredients:
12 oz Black Island Sword Fish
4 oz of Tomato Concasse
4 pcs Whole Organic Asparagus
Concasse Ingredients:
½ cup Diced vine ripened tomatoes
2 oz. Feta cheese
1 tsp. Fresh finely chopped basil
1 tsp. Fresh oregano
2 oz Pine nuts
Extra virgin olive oil and Red wine vinegar to taste
Mix all ingredients for the concasse and set aside while preparing the swordfish and asparagus
Preparation:
Brush sword fish with extra virgin olive oil and grill for 8 minutes on each side.
At the same time brush and grill asparagus until tender.
Presentation:
Arrange sword fish on plate, place concasse on top of the swordfish and place asparagus on the side.
Kali Orexi
Chef Gregory Zapantis
