Grilled Fish With Latholemono |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A very simple but really delightful Greek technique for cooking fish. It works well with any firm-fleshed fish that will hold up to grilling, but I think it's especially good with swordfish steaks or tuna. Ingredients:
4 fish steaks |
1/2 tablespoon olive oil |
lemon juice |
1 tablespoon greek oregano, chopped |
coarse salt |
2 lemons, juice of |
1/2 cup extra virgin olive oil |
1 pinch sea salt |
1 garlic clove |
Directions:
1. Brush fish with olive oil and lemon juice, sprinkle with salt and oregano. Let sit at room temperature while you light up the grill.
2. Grill fish 4-5 minutes on each side, or until done to your liking. I prefer to leave tuna somewhat rare inside, so it takes less time than other varieties.
3. Prepare latholemono by placing all ingredients in a blender, and blending until smooth and creamy. It will separate eventually, so make it immediately before serving. There will probably be leftovers. It can be whisked back together and used as a salad dressing or sauce for vegetables or other meats.
4. Drizzle a little sauce on fish, and enjoy.
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