Salmoriglio Siciliano per Pesce alla Griglia
Sicily (used widely in Calabria too)
Sicily's ancient lemon-herb sauce for grilled fish and meat: extra-virgin olive oil emulsified with lemon juice, dried oregano, garlic, and salt, whisked together and applied to fish both during and after grilling. The salmoriglio is applied in multiple stages: as a baste during grilling, and as a final dressing at service. The emulsification is temporary — it separates quickly, which is correct. The technique requires whisking the oil and lemon together with a few drops of water just before use. Used across Sicily and Calabria particularly for grilled swordfish, tuna, and beef involtini.