Grilled Fish Topped with a Garlic Lemon Sauce

In the interest of family harmony, I decided to bring this delicious but simple little recipe back to the dinner table tonight.  Ranger Craig has been a super good sport testing all my new recipes, however, he’s recently requested I prepare a few of my older recipes which happen to be his favorites.  Well, of course I couldn’t say no to my favorite recipe tester.  So I’m bringing this recipe back for an encore! 

This is one of those perfect summer sauce recipes that compliments most grilled fish.  I especially like this sauce over grilled swordfish or grilled tuna.  Similar to the Italian Bagna Cauda sauce used as a dip for crudite, this sauce includes fresh lemon, as it brightens the delicious flavors of the anchovy and garlic.   It’s so simple you almost feel as if you’re missing an ingredient.  It couldn’t be easier or more delicious.  Flavorful enough to serve to dinner guests, but simple enough for a weeknight meal. 

It’s also versatile (would I have it any other way?).  If your family doesn’t care for fish, this sauce is delicious served over grilled, roasted or pan seared chicken breasts.  Add a variety of different chopped herbs such as oregano, thyme and a pinch of chopped fresh rosemary and you have one spectacular sauce.

Keep dinner simple… and enjoy the flavors of life!  Happy Cooking!

Serves 3-4

Ingredients

1 1/2 lbs swordfish or tuna

1 tablespoon Anchovy paste

3 cloves garlic

3 tablespoons lemon juice

1 cup good extra virgin olive oil

Salt and pepper to taste

1 tablespoon chopped fresh Italian parsley

Directions

In a blender or food processor, add the anchovy paste, garlic, lemon juice, olive oil and a dash of salt and pepper.  Blend until smooth.  Taste for seasoning. 

Drizzle about a third of the sauce over the fish and coat well.  Let the fish marinade for a few minutes while the grill pre-heats to about 375F.  Grill the fish on each side for about 3-5 minutes depending on thickness and preference.  I like my tuna and swordfish a little more well done, however, some prefer tuna just quickly seared. 

When the fish is done transfer to a platter and drizzle with additional sauce and sprinkle with fresh herbs.  Garnish with lemon wedges. 

I love this fish served with a salad of fresh greens or little sweet red tomatoes and baby arugula tossed in a bit of the garlic lemon sauce and seasoned to taste.   Also delicious with roasted broccolini or asparagus.