This was another delectable meal that I made from How to Roast a Lamb, by Michael Psilakis- chef of Anthos in New York. It was listed in the book as a recipe for fried Red Mullet with Lentils, Lemon and Dill. I was intrigued by the lentil recipe as it called for red wine and sherry vinegar.
Grilled swordfish subbed in for the red mullet and it was perfect. The star of the meal was the sauce, ladolemono, which would also be delicious on salmon. We enjoyed the fish and lentils alongside a beautiful Greek-style salad of peppers, cucumbers, tomatoes and oregano. Simple, elegant and so good.
Ladolemono-adpated from How to Roast a Lamb
1/4 cup fresh lemon juice
1 Tbsp. Dijon mustard
1 Tbsp. Greek oregano
1/2 cup high quality extra virgin olive oil
salt and pepper to taste
Place all ingredients in a bowl, except the olive oil. Slowly whisk the oil into the mixture. You can marinate the swordfish in a bit of the dressing for a few minutes before grilling. Serve the rest on top of each piece of fish. I placed the lentils on a platter, put all the fish on top and then spooned some of the sauce on top and served it family-style.
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