7 Tbs Greek Artisans Early Harvest extra virgin olive oil
500 gr large uncooked shrimp, peeled, deveined
3 Tbs fresh lemon juice
2 Tbs Dijon mustard
2 Tbs chopped fresh dill
2 large garlic cloves, minced
1 Tbs grated lemon peel
3 Tbs rinsed Santorini capers
2 green onions, thinly sliced
1 lemon, cut into rounds & fresh dill sprigs, for decoration (optional)

Rub the rock salt and sugar into the swordfish fillets. Set aside for 24 hours and turn over every 6 hours.

Rinse the fillets under plenty of running water. Pat dry and place in an ovenproof dish along with the vegetables, lemon, herbs and spices, and set aside for 36 hours at least (maximum of 60 hours) to marinate.

They may be served thinly sliced with vegetables as sweet as spinach or as bitter as chicory, endive and red radicchio, poured over with lemon juice.