Prep 5 mins
Cook 15 mins
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.
- 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
- Brush fish with olive oil and lemon juice, sprinkle with salt and oregano. Let sit at room temperature while you light up the grill.
- 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.
- 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.
- Drizzle a little sauce on fish, and enjoy.
Excellent sauce used on swordfish. I pan seared on a grill pan, and transferred to a 400 degree oven for 12 minutes to finish. Delicious!
This was really good. I used tuna steaks this time, but would love to try it with swordfish as well. My only complaint (if you could call it that) is that the recipe makes about twice as much Latholemono as is needed. We used some of it for dipping our bread, but next time I'll just make less.Thanks for posting! Made for ZWT6.