Salmoriglio
Sicilian olive oil, lemon and oregano sauce
Salmoriglio is a Sicilian sauce of extra virgin olive oil, lemon juice, garlic, oregano and parsley, whisked with a little hot water until it emulsifies, and spooned over grilled swordfish, fish or meat.
The story
In Messina, salmoriglio is the only thing swordfish needs. The traditional method whisks the oil and lemon over a bowl of hot water, which helps them emulsify into a thick, cloudy sauce. It is also brushed on fish while it grills.
Ingredients
Method
1Set up
Set a heatproof bowl over a pan of barely simmering water (a bain-marie). Put the lemon juice, hot water, garlic and a pinch of salt in the bowl.
2Whisk
Pour in the oil in a thin stream, whisking hard, until the sauce turns thick and cloudy. This takes 2–3 minutes.
3Finish
Take off the heat and stir in the oregano, parsley and pepper. Use warm or at room temperature, spooned over grilled fish or brushed on during grilling.
Tips for success
- Rub the oregano between your palms as you add it to wake up the oils.
Variations
- Add a few capers or a pinch of chilli.
Making ahead and storing
Best the day it is made; keep any left over in the fridge and use within 2 days, whisking again before serving.
What to drink
Whatever suits the fish: an Etna Bianco with swordfish.
Salmoriglio: your questions
What is salmoriglio served with?
Grilled swordfish above all, but also tuna, any grilled fish, prawns, lamb and grilled vegetables.
Can I make it without the bain-marie?
Yes, whisk or shake it hard in a jar. The warmth just helps it emulsify and hold.
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