Try grilled swordfish from other waters

Our love affair with domestic seafood isn't satiated by Gulf catches alone. Try this Greek-inspired dish made with swordfish caught off Rhode Island.

GRILLED BLOCK ISLAND SWORDFISH

4 8- to 9-ounce swordfish steaks

3/4 cup extra virgin olive oil,

preferably Greek

1/3 cup fresh lemon juice

2 tablespoons fresh oregano

1 tablespoon fresh dill

1 tablespoon fresh thyme

Sea salt and fresh ground black pepper to taste

Heat grill. Whisk oil with other ingredients, except for fish, salt and pepper. Pour a third of the lemon oil over the swordfish and marinate for 15 minutes.

Season swordfish with salt and pepper and grill until just cooked through, 2 to 3 minutes on each side. Turn the fish just once, and baste with remaining lemon oil (not marinade).

To plate, place swordfish on top of grilled or roasted vegetables and drizzle with reserved lemon oil. Serve yogurt-cucumber sauce on the side. Serves 4.

ROASTED VEGETABLES

1 eggplant, thick sliced

1 red onion, thick sliced

1 red pepper, cut into quarters

2 portobello mushrooms, halved

2 plum tomatoes, halved

1/2 pound asparagus

1/3 cup lemon oil

Sea salt and pepper to taste

Preheat oven to 350 degrees, Place vegetables in a bowl and pour lemon oil (see previous recipe) over them. Toss to coat, season with salt and pepper, place in a roasting pan and cook till vegetables are tender. You can also grill the vegetables.

CUCUMBER-YOGURT SAUCE

2 cups Greek yogurt

1 cucumber, peeled, seeded and grated

2 tablespoons fresh dill, chopped

4 cloves garlic, finely chopped

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

Mix all ingredients in a bowl and serve.

Source: Chef Demetrios Haronis, Fin Restaurant.