Salmoriglio - Italian lemon herb sauce

This delicious, zesty easy-to-prepare sauce, is the Italian answer to Argentinean Chimichurri. Traditionally, this Sicilian sauce served with swordfish, but it is excellent over grilled fish, beef, lamb and poultry.

Freshness is key to this great sauce; I always prepare it as close to serving as possible. It's so simple, there's really not much point in making a big batch that will lose its great flavors in a few days anyway.

There are many variations to this recipe. Some replace oregano with parsley, some, a I have, add parsley to the oregano, while others add crushed tomatoes. Many replace lemon with vinegar.

I find oregano to be a little overwhelming, so I use the parsley to temper it down a little. Use the quantities here as guide, and just adjust amounts according to your own tastes and that of your guests. A delicious, simple and easy barbecue sauce right at your finger tips.

Print recipe My own variation of the traditional Sicilian recipe Makes 5-6 servings INGREDIENTS: 4 tablespoons finely chopped fresh oregano 4 tablespoons finely chopped fresh parsley 1/2 teaspoon freshly grated lemon zest 3 tablespoons fresh lemon juice 1/2 cup extra-virgin olive oil 3 cloves minced garlic 1/2 teaspoon pepper, 1/2 teaspoon salt, or to taste PREPARATION: Mix the ingredients together, leave to blend flavors for up to 30 minutes before serving.   Care to try the traditional Sicilian recipe? INGREDIENTS: 1 oz. fresh lemon juice, freshly squeezed 2 cloves garlic, crushed 4 oz. olive oil 1 tsp. Oregano PREPARATION: Add lemon juice to a bowl, whip vigorously and add oil in a slow steady stream. Add minced garlic and oregano and mix well That's it. Easy as, well, Salmoriglio.