This is a spectacular time for fish in New England, so we've decided to take our Greek culinary research seaside. Well, not really seaside, since our backyard grill is a good mile from the ocean. On a recent market run, we were surprised to see fresh swordfish steaks, since this is mainly yellowfin tuna season in New England. But asking the fishmonger, we found that the sword was caught in Canada and landed in New England—close enough to home for us. When we discovered that the same market had fresh bay leaves—European bay laurel leaves, not the more eucalyptus-scented California bay—we knew we were in business. (They were from Goodness Gardens: goodnessgardens.com/bay-leaves.) Greeks love to thread fresh bay between pieces of swordfish for grilled kebabs....Read More