| Salmoriglio Marinade and Sauce | ||||
| Salmoriglio is a Sicilian marinade and sauce that is incredibly easy to make and is packed with flavor. It is perfect for poultry and for fish. Use the recipe below to marinate chicken for up to two days in the fridge, shrimp for up to 30 minutes or to dress grilled fish. Below are recipes for the sauce and for using the sauce with grilled swordish, an especially Sicilian dish! Salmoriglio: 1/2 cup of lemon juice (bottled is fine) 1/4 cup Extra Virgin Olive Oil 1 1/2 teaspoons dried Oregano 3 to 5 smashed and chopped garlic cloves 1/2 teaspoons Sea Salt 1 teaspoon freshly ground Pepper Combine lemon juice, garlic and seasonings and whisk to combine. Slowly whisk in olive oil for a creamy semi-emulsified sauce for already cooked fish. For a marinade, combine all ingredients in a gallon sized plastic zippered bag and shake with chicken or shrimp to combine. Double the recipe to marinate a whole chicken. For a change of flavor, use three tablespoon chopped fresh flat-leaf parsley instead of or in addition to the oregano! For Swordfish: 3 to 6 swordfish steaks, depending on size 2 Tablespoons Extra Virgin Olive Oil Sea Salt and freshly ground Pepper to taste Try to get swordfish with the skin on if grilling outdoors; this will help keep the fish from drying out. Rub or brush olive oil on the fish. Oil the grill (use a grill pan or fish basket!) or non-stick pan. Over medium heat, cook the steaks for 3 to 4 minutes per side, depending on the thickness of the pieces. Salt and pepper after each side is cooked, not before. When the fish is done, it will be opaque and a knife will slide into it easily. If the fish had skin, remove it after cooking. Drizzle Salmoriglio over the fish; garnish with lemon wedges and flat-leaf parsley if desired. |
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