Greek Recipes

Greek and Cypriot recipes

Grilled bonito with unripe grapes and mustard seed Byzantine recipe

Palamida psiti me agouro stafili and sinapi


  • 1 1/2 kg bonito, gutted (or tunny or swordfish steaks)
  • 1 kg unripe green grapes
  • 1 tsp mustard seed
  • 1 tsp powdered mustard
  • 1/2 cup olive oil
  • 4 tbsp finely chopped parsley
  • salt and pepper
  • 12 whole grapes for garnish
  • Broil the bonito over charcoal and remove the bones, reserving the fillets.
  • Press the juice out of the grapes, strain and then blend in a food processor with the olive oil, mustard powder, salt and pepper.
  • Stir in the mustard seed. Pour the sauce over the fish, garnish with whole unripe grapes and parsley before serving.

(serves 4)

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