Grilled Fish With Latholemono Recipe

Name: Grilled Fish With Latholemono
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fish steaks; 1/2 tablespoon olive oil; lemon juice; 1 tablespoon Greek oregano, chopped; coarse salt; For latholemono; 2 lemons, juice of; 1/2 cup extra virgin olive oil; 1 pinch sea salt; 1 garlic clove

Servings: persons

1
Brush fish with olive oil and lemon juice, sprinkle with salt and oregano. Let sit at room temperature while you light up the grill.
2
Grill fish 4-5 minutes on each side, or until done to your liking. I prefer to leave tuna somewhat rare inside, so it takes less time than other varieties.
3
Prepare latholemono by placing all ingredients in a blender, and blending until smooth and creamy. It will separate eventually, so make it immediately before serving. There will probably be leftovers. It can be whisked back together and used as a salad dressing or sauce for vegetables or other meats.
4
Drizzle a little sauce on fish, and enjoy.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 fish steaks, 1/2 tablespoon olive oil, lemon juice, 1 tablespoon Greek oregano, chopped, and more.

Yes, Grilled Fish With Latholemono falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Fish With Latholemono

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