Welcome to Draeger's Cooking School

Sicilian Salmoriglio Sauce

By Joyce Goldstein

Mediterranean culinary expert Joyce Goldstein presented this recipe at the Healthy Kitchens, Healthy Lives conference, sponsored by the Culinary Institute of America and Harvard Medical School. The recipe is also in three of her books, Mediterranean Fresh, Enoteca and Back to Square One.

Usually drizzled on swordfish or tuna, this sauce works well on any meaty white fish. Just broil the fish and spoon on the sauce or use some as a marinade for a few hours. Salmoriglio, also known as salmorigano, is also a good marinade for a roast pork loin. Rub the meat with a paste of garlic and oregano, baste with the mixture while cooking and spoon a little of the sauce on after cooking. This is great with broccoli or cauliflower with olives and toasted breadcrumbs.

Makes ¾ cup, enough for 4 portions of fish

2 tablespoons dried oregano
2 teaspoons finely minced garlic
½ to ¾ cup extra virgin olive oil
3 tablespoons lemon juice
½ teaspoon freshly ground black pepper
½ teaspoon salt
2 tablespoons chopped parsley
2 tablespoons water (optional)

Combine the oregano and garlic in a mortar. Grind with a pestle and gradually add ¼ cup extra virgin olive oil to make a paste. Add the lemon juice, salt, pepper and parsley and mix well. Gradually beat in the rest of the olive oil. One can also assemble this marinade in the blender. Sicilians also beat in a few tablespoons of water and hold the sauce over a warm water bath, but I find that it works just as well at room temperature.