The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Wednesday, May 9, 2007

Swordfish with Salmoriglio Sauce

When the weather turns warm, I turn to citrus. I love keeping a bowl filled with lemons, limes and oranges. Perhaps its my Sicilian ancestors influence or the fact that I adore all three equally.

Salmoriglio is a pungent Italian sauce of olive oil, lemon, garlic, and oregano. You can either apply it to the fish before grilling/broiling/baking or pass it around the table for drizzling over the fish. Freshness is key for this sauce, so prepare it as close to serving time as possible.

**Cooks note: You could use this sauce on other thick bodied white fish, shrimp or chicken. If you are a shellfish kind of person, this would be fantastic drizzled over mussels steamed in white wine.**

For the sauce:
6 tbsp good quality olive oil
1/4 c fresh lemon juice
zest of one lemon
a good handful of Italian parsley and oregano, finely chopped
2 tbsp finely chopped garlic @ 4 cloves
** I had some extra basil lying around and added that into my sauce as well.**

Combine all ingredients, stirring well with a whisk.

Preheat a grill or broiler. Brush both sides of the fillets with some of the Salmoriglio and sprinkle salt and freshly ground black pepper on both sides. Grill or broil until the fillets are just cooked through, about 5 minutes per side.

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