It’s National Personal Chef Day! While most of us don’t enjoy the luxury of having a personal chef to prepare gourmet fare for us, finding a delicious gourmet meal is never hard at Tropicana Atlantic City.
In honor of Personal Chef Day, our Executive Chef Demetrios Haronis or ‘Chef D’ as we like to call him, has shared a Fin favorite. So even when you can’t make it to the Trop you can still channel your inner ‘Personal Chef’ and savor the experience.
Recipe by Chef Demetrios Haronis
GRILLED BLOCK ISLAND SWORDFISH
With Grecian Extra Virgin Olive Oil, Lemon, Fresh Herbs, Roasted Mediterranean Vegetables and a Greek Yogurt-Cucumber Sauce | Serves 4
4pcs 8-9oz Swordfish Steaks
3/4 cup extra virgin olive oil preferably Greek
1/3 cup fresh lemon juice
2 tbsp fresh oregano
1 tbsp fresh dill
1 tbsp fresh thyme
Sea Salt and fresh ground black pepper to taste
Heat grill. Whisk oil and rest of the ingredients together, except for salt and pepper, in a bowl to blend. Pour 1/3 of the lemon oil over swordfish and marinate for 15 min. Season swordfish with salt and pepper and grill the swordfish until just cooked through 2 to 3 minutes on each side, only turn once, baste with lemon oil. To plate up, place swordfish on top of grilled or roasted vegetables and drizzle with reserved lemon oil and serve with the yogurt-cucumber sauce on the side.
1 eggplant thick sliced
1 red onion thick sliced
1 red pepper cut into quarters
2 Portobello mushrooms cut in half
2 plum tomatoes cut in half
½ a bunch of asparagus
1/3 cup lemon oil
Sea salt and pepper to taste
Pre heat oven to 350 degrees, Place in a bowl and pour lemon oil over and toss to coat, season with salt and pepper, and put into roasting pan and cook till vegetables are tender. You can also choose to grill the vegetables.
2 cups Greek yogurt
1 cucumber peeled, seeded and grated
2 tbsp fresh dill chopped
4 cloves of fresh garlic finely chopped
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
Add to a bowl and mix all ingredients together and serve.
“Do not be afraid to experiment, recipes are only guidelines and are meant to be experimented with and made to suit your own tastes.”