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Rania's Recipes: Dakos & Grilled Swordfish

Rania Harris stopped by Pittsburgh Today Live to show off some great summer grilling recipes with a Mediterranean twist.

Dakos (Greek Bread Salad)

  • 1 loaf country bread, sliced into 1/2-inch thick slices
  • 1-cup Greek olive oil, plus more for brushing on bread
  • Salt and freshly ground pepper
  • 1/4-cup fresh lemon juice
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 2 English cucumbers, quartered and cut into 1/2-inch dice
  • 2 ripe beefsteak tomatoes cut into 1/2-inch dice
  • 1 red onion, peeled, halved and thinly sliced
  • 12 ounces feta cheese, crumbled
  • Chili oil, for drizzling, optional

Directions:

Preheat the grill. Brush the bread with oil on both sides and season with salt and pepper. Grill bread on both sides until lightly golden brown. Remove the bread to a platter and let sit at room temperature to get slightly hard.

Meanwhile, whisk together 1 cup olive oil, lemon juice, and dill in a medium bowl. Season, to taste, with salt and pepper. Fold the cucumber, tomatoes, onion, and feta into the oil mixture and let stand at room temperature for 30 minutes. Spoon the mixture over the bread. Garnish with additional dill and drizzle with chili oil, if desired. Serve immediately.

Yield: 6 to 8 servings

Grilled Swordfish with Summer Vegetable Compote

  • ½ cup pitted and finely chopped Kalamata olives
  • 3 cups halved red and yellow cherry tomatoes
  • 3 cloves garlic - minced
  • 2 orange bell peppers, roasted, peeled, and cut into small dice
  • 4 tablespoons thinly sliced scallions (white parts only, sliced on the diagonal)
  • Extra virgin olive oil to taste
  • Freshly squeezed lemon juice to taste
  • Pesto to taste
  • Olive oil, for brushing the fish
  • Coarse salt (to taste if needed)
  • Freshly ground black pepper
  • 4 swordfish steaks (7 ounces each)
  • 3 or 4 basil leaves, cut into a chiffonade

Directions:

In a bowl, stir together the olives, tomatoes, garlic, diced bell pepper, and scallions. Gently stir in the olive oil, lemon juice and pesto to taste and season with salt and pepper. Set aside for 20 to 30 minutes at room temperature to let marinate and give the flavors a chance to develop.

Prepare gas grill to medium high temperature.

Brush the swordfish steaks with olive oil, and season both sides with salt and pepper. Grill over medium-high heat until just cooked, about 3 minutes per side for 1- inch-thick steaks.

Stir the basil into the compote. Taste and adjust the flavors, adding a little more lemon juice and/or extra virgin olive oil if desired.

To serve, place a swordfish steak in the center of each of four warmed diner plates and mound some compote over the fish, making sure to get a good mix of tomatoes in every serving. Spoon some of the compote's juice around each serving, and pass any extra compote on the side.

Serves: 4

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