Grilled Fish on a bed of Greek Herbs

Nena Ismirnoglou used to work in New York but she's back in her native Greece in her own restaurant that's in a villa over 140 years old. A perfect setting for a venue named Gefseis me Onomasia Proelefsis (Flavours of a Designated Origin).

Ingredients and Preparation:

4 large pieces of swordfish

2 cups sliced zucchini

"Stiffno" and "Almira" (rare herbs: Stiffno comes from the mountains, Almira comes from regions on the sea), but as an alternative, cooks can also use spinach or other green leaves.

For the sauce you need:

1 cup each of lemon juice and carrot juice

Half a cup each of fennel and spring onions

2 cups of olive oil

Two teaspoons of saffron

1 teaspoon of dried mustard

Half a teaspoon of brown sugar

Freshly ground black pepper.

Salt and grill the fish for three minutes on each side. Meanwhile, blanch the herbs or spinach for one minute in boiling water. Press out excess water and briefly pan-fry the greens and the spring onions together in the olive oil.

For the sauce:

Blend all ingredients to a light froth.