Pesce alla Brace con Salmoriglio Calabrese
Calabria (coastal)
The defining treatment for grilled fish along the Calabrian coast: oily fish (swordfish, tuna, amberjack) or whole fish (sea bream, bass) grilled over hardwood or charcoal, then bathed in salmoriglio — a Calabrian emulsion of olive oil, lemon juice, wild oregano, garlic, and salt whisked together vigorously until it thickens to a pale, opaque sauce. The salmoriglio is applied both during grilling (as a baste) and after (as a sauce). The heat transforms the lemon-oil emulsion into something that penetrates the fish rather than coating it.