Salmoriglio Sauce

I spend a lot of time grilling outside in the summer to avoid a hot kitchen and I love to make dishes that celebrate the bounty of fresh herbs and veggies coming from the garden.  Even if you don’t have a green thumb, it’s not hard to maintain a few pots of basil, oregano, thyme, rosemary and whatever other herbs you enjoy.  They need almost no work, except for a little pruning of the basil flowers.  These fresh and fragrant herbs can transform a dish.

This Sicilian sauce is nothing but a dressing or marinade, but it is typically and deliciously drizzled over fish.  I like it over grilled swordfish or halibut.  I simply sear or grill the swordfish steak over medium-high heat in an oiled pan or on the grill for 5 minutes a side.  Plate and drizzle with the sauce.

Ingredients:

·      3 tablespoons extra virgin olive oil

·      Juice of half a lemon

·      2 teaspoons chopped fresh oregano

·      1 garlic clove, minced

·      salt and pepper

optional: capers

Directions:

Whisk ingredients together until emulsified.  This will keep in the fridge for a week.  Shake or whisk again if not using immediately.  Drizzle on fish or meats.