I use a ribbed grill pan on a stove top burner. The same recipe can be done with a broiler. In Gidada De Laurentis remake of this recipe, she uses 2 tablespoons each of mint and basil as an alternative to the oregano.
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Step 1: Put the salt in a small bowl, add the lemon juice, and beat with a fork until the salt has dissolved. Add the oregano and garlic, mixing it in with the fork. Trickle in the olive oil, drop by drop, beating it in with the fork to blend it with the lemon juice. Add several grindings of pepper, stirring to distribute it evenly. Step 2: Brush grill with high smoke oil. When the grill is very hot, place the fish on the grill for 2 minutes on one side, then turn it and grill the other side for 1½ to 2 minutes. Step 3: Transfer the fish to a large, warm serving platter. Prick the steaks in several places to allow the sauce to penetrate. Pour the salmoriglio mixture of oil and lemon juice over the fish, spreading it evenly and forcing it into the steak. Serve at once, spooning some sauce from the platter over each individual portion. |
Ingredients:
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