Grilled Fish with Lemon & Oregano

Greek Oregano is a delicious, earthy herb that lends a Mediterranean vibe to any dish.  In the following recipe feel free to serve it with shrimp, or any fish that you like. 

For more information about Greek Oregano google “Greek Oregano uses and benefits”.  Enjoy!

Ingredients

• 1/2 cup salted capers, rinsed, soaked for 1 hour, and drained
• 1/2 cup oregano leaves
• 1 garlic clove, minced
• 3/4 cup extra-virgin olive oil, divided
• 1 teaspoon finely grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• Freshly ground black pepper
• 2 1/2 pounds of your favorite fish, or large shrimp, shelled and deveined
• Kosher salt
• Crusty bread, for serving

Method

• On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tablespoons of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper and set aside to allow the flavors develop.
• Light a grill. Brush the fish or toss the shrimp with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper.
• If using fish, grill the fish on both sides until cooked to your preference.
• If using shrimp, thread them onto metal skewers and grill over high heat, turning once, until the shrimp are lightly charred and cooked through, about 3 minutes per side. Remove the shrimp from the skewers and transfer them to a platter.
• Spoon the sauce on top and serve with crusty bread.

Make ahead

The sauce can be refrigerated overnight. Bring it to room temperature before serving.