Grilled Fish with Oregano Sauce – Pesce al Salmoriglio is a classic Italian dish of simple ingredients in the best way. The result is a dish that is full of flavour, filling and a gentle aroma that welcomes guests to the table. I have tried several different fish for this recipe and found that Cod, Haddock and Swordfish work the best. The base of the sauce is oregano, garlic and lemon juice which combine to create a subtle but flavour. They all absorb the flavour of the sauce without losing their own identity. This is an ideal main dish served on a bed of rice or pasta such as Fusilli.
Grilled Fish with Oregano Sauce – Pesce al Salmoriglio
- Season the fish generously with salt and pepper and grill over hot coals or under a preheated broiler until firm and opaque.
- Combine the ingredients for the sauce in a bowl and whisk vigorously to make an emulsion.
- Spoon over the cooked fish.
- Serve immediately.
- We have found that firm white fish such as swordfish, cod and haddock are the best but if you find another then let us know.