| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Greek |
Fish, Greek, Sauces, Tried, Grill/outdo |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Lemon juice |
| 2 |
lb |
Swordfish; cut 1/2" thick |
| 1 |
ts |
Oregano |
|
|
Pepper; black |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
1. Preheat the broiler, or prepare charcoal for grilling. 2. Combine the
lemon juice and oregano in a small mixing bowl. Blend well, then gradually
add the oil while stirring with a whisk. Add a generous amount of black
pepper. This sauce is known as a Salmoriglio sauce. 3. When the broiler or
charcoal grill is quite hot, place the fish steaks under the broiler or on
the grill. The fish should be quite close to the source of heat so that it
will cook quickly. 4. Cook about 1 min. on one side, then turn the fish
steaks carefully but quickly and cook about 1 min. or slightly longer on
the other side. Do not overcook or the fish steaks will become dry. 5.
Transfer the fish steaks to a warmed platter and ladle the sauce over them.
NOTES : Delicious!
Posted to MC-Recipe Digest V1 #809 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 26, 1997
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