The Recipes

Mediterranean Inspired Mixed Grill

I was craving some Greek dishes from one of my favorite restaurants tonight, so I pulled together some of the best tastes from several small plates they serve.

Mediterranean Inspired Mixed Grill


- 1 small mahi mahi fillet
- 3-4 pieces of squid (cleaned by your fish monger)
- 1 T. capers
- 2 radishes, chopped
- handful of mint, finely chopped and divided
- 1 lemon, zested and juiced
- 1/2 cucumber, half peeled and diced, half grated (remove seeds from the center for both)
- 1 large garlic clove, grated
- 1/4 c. Greek yogurt
- 1/4 c. cooked quinoa
- salt
- pepper
- olive oil

In a small bowl, stir together the grated cucumber, lemon zest, garlic, half of the mint, and Greek yogurt.  Season with salt and pepper to taste.  Set it aside.

Prepare the quinoa according to package instructions and let it cool completely.  Stir in the diced cucumber, radishes, capers, and other half of the mint.  Add the lemon juice and a drizzle of whatever oil you prefer - I had a citrus flavored oil on hand that was lovely.

Preheat a grill pan.  Season the squid and the mahi with salt and pepper and drizzle with olive oil.  Grill the mahi for about 4 minutes per side, skin-side down first.  Grill the calamari for 2-3 minutes perside; long enough for it to turn opaque and get some good grill marks on it.  Slice the calamari.

Plate the quinoa and top with the mahi mahi.  Dollop the tzatziki-inspired sauce on top of the mahi mahi.  Serve the squid alongside.