• 2 tablespoons dried oregano
  • 2 teaspoons finely minced garlic
  • ½ to ¾ cup ABQ Olive Oil Company extra virgin olive oil
  • 3 tablespoons lemon juice
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 2 tablespoons chopped parsley
  • 2 tablespoons water (optional)


Combine the oregano and garlic in a mortar. Grind with a pestle and gradually add ¼ cup extra virgin olive oil to make a paste. Add the lemon juice, salt, pepper and parsley and mix well. Gradually beat in the rest of the olive oil. One can also assemble this marinade in the blender. Sicilians also beat in a few tablespoons of water and hold the sauce over a warm water bath, but I find that it works just as well at room temperature.

Usually drizzled on swordfish or tuna, this sauce works well on any meaty white fish. Just broil the fish and spoon on the sauce or use some as a marinade for a few hours. Salmoriglio, also known as salmorigano, is also a good marinade for a roast pork loin. Rub the meat with a paste of garlic and oregano, baste with the mixture while cooking and spoon a little of the sauce on after cooking. This is great with broccoli or cauliflower with olives and toasted breadcrumbs.

Makes ¾ cup, enough for 4 portions of fish.