Mediterranean Sword Fish Grilled With Tomato Concasse and Asparagus

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