Pesce alla Griglia

This recipe demonstrates a method for grilling boned, whole trout, but any thick fillet such as salmon or striped bass may be substituted. Salmoriglio, a classic sauce typical of the south of Italy, especially in Calabria and Sicilia, is a mixture of olive oil and lemon juice, seasoned with oregano, parsley, garlic, and salt and pepper. It is a traditional sauce for and delicious with most grilled or roasted fish.

(See “Butterflying a Trout