Servings:4
Salmoriglio, a garlicky southern Italian herb and lemon sauce, is a great match for seared or grilled fish. Any leftover sauce will keep for a couple of days in the fridge.
Excellent recipe. I normally blacken halibut, but this recipe was light and flavorful. I soaked the halibut in orange juice and zest all day, and that flavor boost added another layer of complexity to the recipe. I also used fresh chopped fresh rosemary and chopped roasted garlic in the sauce, as raw garlic causes heartburn in my family. For the tomatoes, I bought pearl mozzarella and chopped fresh basil to sprinkle on top...cue Ortalli balsamic vinegar and California olive oil. So good.
Kaye55, I don't see breadcrumbs in the recipe or the photograph. I would like to view the recipe that you thought so highly of though.
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