- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This tangy, buttery salmoriglio sauce—a Sicilian classic—is spectacularly delicious with many kinds of fish, not just those specified here; it's always best to simply trust your eyes and nose and buy what's freshest at the fish market. The baking and grilling times below are approximate; the variety and thickness of the fillets will determine how long to cook the fish
Ingredient:
- White vinegar
- 2 pounds fish fillets, such as wild salmon, arctic char, ruby trout or halibut, with or without skin
- Salt
- 2 tablespoons fresh lemon juice
- 1/3 cup fine, dry bread crumbs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons thyme leaves
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- Salt
- 2 tablespoons unsalted butter, softened
- 3 tablespoons extra-virgin olive oil
