Prep 10 min cook 10 min
One of the highlights of a recent visit to Sicily was a delicious and simple dish of moist grilled Swordfish and this Salmoriglio sauce. It typifies the simplicity of many Mediterranean dishes where with very few good ingredients you can have a flavorful meal. It works with any firm white fish and can be prepped and cooked in 20 minutes.
This ancient recipe has not changed much over the centuries and is a combination of fresh parsley and dried oregano leaves blended in olive oil, lemon and finely chopped garlic. The amounts of each depend entirely on your taste.
Some prefer to mix the ingredients in a blender but I prefer a coarser sauce you get with hand chopped ingredients. You can better taste the flavors when you bite through the herbs and fresh garlic..
The sauce is quite flexible and totally transforms anything it is served on. It also works on grilled meats as well as grilled eggplants or zucchini, roasted cauliflower and boiled potatoes among many others.
Swordfish With Sicilian Salmoriglio Sauce
by
Derek Farwagi
Equipment
- Stove top grill.
Ingredients
- ¼ Cup olive oil
- Juice of one lemon
- 1 Tsp finely chopped garlic (more to taste)
- salt taste
- a handful of flat leafed parsley, coarsely chopped.
- 1 tsp dried oregano
- 1 2 swordfish filets
Instructions
- in a mixing bow, blend oil, lemon, garlic and salt.(Adjust quantity of ingredients to suite your taste).
- Blend in coarsely chopped parsley and a tsp of dried oregano. (adjust to taste).
- On a very hot stovetop grill pan, grill fish for 3 minutes a side.
- serve with fingerling potatoes and a generous drizzle of sauce.
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