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Marinated Fish with Salmoriglio Sauce

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rating ataylor
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rating scdandy
Delicious!  Made this with orange roughy and it was fantastic.  My toddler even loved it!

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Marinated Fish with Salmoriglio Sauce

  • staff favorite STAFF FAVORITE
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR
SERVES: 4
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.
ingredients
  • Fish
  • White vinegar
  • 2 pounds fish fillets, such as wild salmon, arctic char, ruby trout or halibut, with or without skin
  • Salt
  • 2 tablespoons fresh lemon juice
  • 1/3 cup fine, dry bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • Salmoriglio Sauce
  • 2 tablespoons thyme leaves
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • Salt
  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons extra-virgin olive oil
directions
  1. 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.
  2. 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.
  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.
WINE 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. One ideal choice is biodynamic producer Agricola Querciabella’s creamy 2005 Batàr, a blend of Chardonnay and Pinot Bianco; another is Teruzzi & Puthod’s almost tropical 2005 Terre di Tufi.

Recipe by Marcella Hazan
From Marcella’s Favorite Seafood Recipe
This recipe originally appeared in September, 2007.