Sicilian Style Grilled Seafood with Salmoriglio Sauce

"Salmoriglio is a condiment used in Italy, and is meant to be served on the side," says Luke Palladino, chef/owner of Luke Palladino restaurant in Northfield. "It’s typically salty, but my version is more gentle due to the incorporation of white wine. I feel it respects the delicate flavor and texture of the fish."

Serves: 6

1½ pounds fish filets, bass, snapper, cod, grouper

1 pound whole shrimp, peeled and de-veined

10 oz. Calamari, whole tubes and tentacles, cleaned

Salt and freshly ground pepper

2 cups breadcrumbs

1 tablespoon Sicilian dried oregano

½ cup extra virgin olive oil


Juice of 3 lemons

3 tablespoons dry white wine

1 garlic clove cut in half

1-teaspoon marjoram, chopped

1-tablespoon parsley, chopped

¼ cup fruity extra virgin olive oil from Sicily, Garda or Liguria


Pre-heat a griddle to medium-hot (stovetop griddle or, even easier, a non-stick pancake griddle)

Place all the fish on a platter and season with salt, pepper and olive oil.

To prepare the Salmoriglio, in a small bowl combine the lemon juice, wine, split garlic clove, salt and pepper.

In a double boiler or a small pan heat the Salmoriglio base, but do not boil. Remove the split garlic clove and discard.

Add the marjoram, parsley and the oil and stir well. Remove from the heat.

Mix the breadcrumbs with the oregano and season with salt and pepper.

When the griddle is nice and hot, pat the fish filets first (as they will take longer to cook) into the breadcrumb mixture, shake off the excess and place them on the griddle. Drizzle a little olive oil onto the griddle over the fish.

Next cook the shrimp, then the calamari the same way.

Turn the fish as necessary until both sides are golden brown. If it is blackening, the griddle is too hot.

Transfer the cooked fish to a warm serving platter as each is done and serve with the Salmoriglio.

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