Marinated Fish With Salmoriglio Sauce Recipes

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Whisk olive oil in top of double boiler over simmering water until heated through. Gradually whisk in fresh lemon juice, then 2 tablespoons hot water. Add chopped fresh parsley, chopped garlic and oregano and cook sauce 5 minutes to blend flavors, whisking frequently. Season sauce to taste with salt and pepper. Remove sauce from over simmering water.
• Lightly brush swordfish on both sides with sauce. Season fish with salt and pepper. Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter. Spoon remaining sauce over and serve.

Steps:

• Prepare the Fish: Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice. Spread half of the bread crumbs over the fillets and drizzle them with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes. Meanwhile, make the Salmoriglio Sauce: In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt. Pulse for 1 minute. Add the butter and process until completely smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt and pour into a sauceboat. Preheat the oven to 400° or light a grill. Bake the fish on the platter until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer. Transfer the fish to a platter. Pour the salmoriglio sauce over the fish fillets and serve.

Steps:

• Preheat oven to 400 degrees.
• Sprinkle a little bit of the vinegar on the fish filets, rinse them and pat them dry on a paper towel.
• Rub a little bit of salt into the filets.
• Place the fish into an oven safe casserole dish.
• On one side sprinkle the filets with half of the lemon juice and then coat them with half of the bread crumbs.
• Note if you need more than 1/3 of a cup of bread crumbs use them it's up to your taste. I also used italian bread crumbs and they were very tasty.
• Drizzle the filets with olive oil. Make sure that all of the bread crumbs are coated in olive oil even if you need to use more than the suggested amount so that it crisps up nicely.
• Turn the filets over and repeat steps 5-7 with the remaining olive oil, lemon juice, and bread crumbs.
• Cover the fish and marinade at room temperature for 30 minutes.
• While the fish marinades, make the sauce by adding the thyme, lemon juice, mustard and salt to taste to a food processor and pulse for 1 minute.
• Add the butter and process until smooth.
• Slowly drizzle in the olive oil until the sauce fully incorperates into a smooth mayonnaise like consistency.
• After the fish has marinaded, place the casserole dish uncovered in the 400 degree oven. Again, cooking times may vary depending on what type of fish you use. I cooked the 6 oz 1-1 1/2 in thick salmon filets that I used for 13 minutes on each side, and then broiled them on one side for 2 minutes to give the crust some color. You could also grill the fish if you prefer.
• Serve the fish with the sauce drizzled over them.
• Enjoy!