Fresh ingredients is the hallmark of good Sicilian cooking. And when it comes to seafood, the Sicilians are second to non. My grandmother used to make this fresh sauce and top many different kinds of fish with it. What ever the catch of the day was. I adapted her sauce to grilled salmon and trout.
In Sicily, fresh lemons and oranges are a staple. The citrus crop in Sicily is some of the best I have ever seen. Lemons the size of oranges! Their sub-tropical climate make it a perfect environment for growing citrus. And they use it in many of their fish dishes. Citrus combined with fresh mint and the pungent flavor of capers brings me back to the island and grandma’s kitchen.
I have used this sauce on trout as well as salmon. It works well with any firm flaky fish. Tuna and swordfish also go really well with it. Use the freshest ingredients you can get your hands on and you will not be dissapointed on how it turns out.
Grilled Fillet of Salmon with Citrus Green Sauce
- 1/4 cup extra virgin olive oil
- 1/4 cup of fresh squeezed lemon juice
- 1/4 cup of fresh squeezed orange juice
- 1/2 cup chopped parsley
- 2 scallions chopped
- 4 tablespoons of fresh chopped mint
- 2 tablespoons of rinsed capers, roughly chopped
- zest of one orange
- zest of one lemon
- 1 teaspoon of red pepper flakes
- 3/4 teaspoon of salt and peper to taste
To make the sauce combine all the above ingredients and mix well. Keep in the refigerator until you are ready to use.
- 1/4 cup olive oil
- salt and pepper to taste
Prepare your fish by patting dry with a paper towel. Brush the fish with the olive oil then salt and pepper them.
If your grilling your fish on an out door BBQ, brush your grill with vegatable oil to prevent the fish from sticking. Do the same if you’re cooking the fish on an indoor cast iron grill.
Grill the fish about 4 minutes on each side until the fish is done, depending on the thickness of your fillets. Try and turn the fish only once so it will not break up.
Place the grilled fish on a platter and spoon some of the citrus green sauce over the fish. Place the remainder of the sauce in a small bowl to serve with the fish.