1/1 Photo of Grilled Fish With Latholemono
A very simple but really delightful Greek technique for cooking fish. It works well with any firm-fleshed fish that will hold up to grilling, but I think it's especially good with swordfish steaks or tuna.
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- 1Brush fish with olive oil and lemon juice, sprinkle with salt and oregano. Let sit at room temperature while you light up the grill.
- 2Grill 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.
- 3Prepare 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.
- 4Drizzle a little sauce on fish, and enjoy.
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Nutritional Facts for Grilled Fish With Latholemono
Serving Size: 1 (70 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 261.3
- Calories from Fat 258
- Total Fat 28.7 g
- Saturated Fat 3.9 g
- Cholesterol 0.0 mg
- Sodium 146.3 mg
- Total Carbohydrate 2.4 g
- Dietary Fiber 0.2 g
- Sugars 0.5 g
- Protein 0.1 g
The following items or measurements are not included: