GRILLED FISH WITH LATHOLEMONO
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.
Provided by EmmyDuckie
Categories Greek
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 261.4, Fat 28.7, SaturatedFat 4, Sodium 146.3, Carbohydrate 2.4, Fiber 0.2, Sugar 0.6, Protein 0.2
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