F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Marinated Fish with Salmoriglio Sauce
© Yunhee Kim

Marinated Fish with Salmoriglio Sauce

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • STAFF-FAVORITE

This tangy, buttery salmoriglio sauce—a Sicilian classic—is spectacularly delicious with many kinds of fish, not just those specified here; it's always best to simply trust your eyes and nose and buy what's freshest at the fish market. The baking and grilling times below are approximate; the variety and thickness of the fillets will determine how long to cook the fish.

Fish

  1. White vinegar
  2. 2 pounds fish fillets, such as wild salmon, arctic char, ruby trout or halibut, with or without skin
  3. Salt
  4. 2 tablespoons fresh lemon juice
  5. 1/3 cup fine, dry bread crumbs
  6. 2 tablespoons extra-virgin olive oil

Salmoriglio Sauce

  1. 2 tablespoons thyme leaves
  2. 1 1/2 tablespoons fresh lemon juice
  3. 1 tablespoon Dijon mustard
  4. Salt
  5. 2 tablespoons unsalted butter, softened
  6. 3 tablespoons extra-virgin olive oil
  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

Hazan's rich sauce will pair best with a white wine that can match its lushness. Her native region of Emilia-Romagna doesn't produce many, if any, wines of that nature, but Tuscany, to the southwest, produces top white blends that fit the bill exactly.

You Might Also Like

Ratings

Average Rating

(6)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.