Barbecued leatherjacket with salsa salmoriglio



This recipe was sourced from Good Living 

For the salsa salmoriglio

2 cloves garlic
150ml extra virgin olive oil
Juice of 2 lemons, strained
1/4 cup parsley, finely chopped
1 tbsp oregano leaves
Salt and pepper

For the barbecue

4 leatherjackets, each weighing about 500g
2 tbsp extra virgin olive oil

Make the salsa first. Crush the garlic cloves with the back of a large knife and put them in a non-reactive stainless steel or ceramic bowl. Add the olive oil, lemon juice, parsley, oregano leaves and salt and pepper to taste. Whisk energetically until well incorporated. Taste and adjust for salt if necessary. Prepare the barbecue so the plate is clean and hot. Brush the leatherjackets with the olive oil and season both sides of each fish with salt. Place the fish on the barbecue and, once turned, spoon a little of the salsa on each fish. When the leatherjackets are cooked, serve with a little more of the salsa on the side.

Serves 4



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