Grilled bonito with unripe grapes and mustard seed (Palamida psiti me agouro stafili and sinapi)
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1 1/2 kg bonito, gutted (or tunny or swordfish steaks)
1 kg unripe green grapes
1 tsp mustard seed
1 tsp powdered mustard
1/2 cup olive oil
4 tbsp finely chopped parsley
salt and pepper
12 whole grapes for garnish
Broil the bonito over charcoal and remove the bones, reserving the fillets. Press the juice out of the grapes, strain and then blend in a food processor with the olive oil, mustard powder, salt and pepper. Stir in the mustard seed. Pour the sauce over the fish, garnish with whole unripe grapes and parsley before serving. (serves 4)
» Greek cooking recipes » BYZANTINE DINNER
Wild greens (Horteri)
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2-3 kg assorted wild greens: hartwort, amaranth, radicchio, sowthistle, nettle, endive, mustard
250 g dry onions, finely chopped
300 g green onions, finely chopped
1/2 cup olive oil
1 bunch fresh dilllweed, chopped
1 bunch fresh fennelweed, chopped
salt and pepper
Trim, chop and rinse greens. Steam them in a large pot and drain. In another pan, saute the onions and add to the pot with the greens. Simmer over low heat with a little water. Just before serving, stir in the chopped herbs, season with salt and pepper, to taste. Serve with vinegar on the side, if desired. Refrigerate unused greens.
» Greek cooking recipes » BYZANTINE DINNER