Granite Wealth Management

Swordfish in Greece — and at Home

I just came back from a trip to Greece – we’ll call it a business trip! 😉

Below, I share a favored swordfish recipe I’ve been making for years, one I was reminded of while dining in on one of the islands. First, though, a little more about the trip…

We were in Athens for a few days, then on the island of Naxos, the biggest island in the Aegean chain.

Athens seems to be a city on the upswing, with a vibrancy one can feel. Stunning, new architecture amongst the ancient avenues, warm and friendly people and cuisine to die for. We were fortunate to have a room with a view of the magnificent Acropolis – and during a full moon, no less.

Naxos is a less travelled island, devoid of the heavy tourism of Mykonos and Santorini. Somewhat dusty and very local, it has a lot to offer. The waterfront in the town of Naxos is lined with yachts and open-air dining; wandering down the narrow alleyways of Old Town makes one imagine how life would have been eons ago.

We had a fantastic dinner high in the mountains with this view…

A hilltop view in Greece.

And the water. Oh, the clear beautiful aquamarine water…

A picture of the sea from Naxos.

Being a closet foody and with the magic of the trip still freshly in mind, how can I not elaborate on the Greek cuisine?

Fresh, farm-to-table ingredients were everywhere. Meats seasoned beautifully with fine olive oil and oregano from start to finish – each meal was an experience. The wine was perfectly in sync, as well. Tuna and Swordfish were on most menus, still wonderful despite technically being out of prime season.

Speaking of swordfish, it is one of my absolute favorite seafood dishes to serve at home.

When stateside, we regularly make this recipe I discovered a while ago from Epicurious. Try it at home and I promise, you will not be disappointed: Grilled Swordfish with Tomatoes and Oregano

Grilled swordfish

As the Greeks would say, Kali Oreksi!