10 Sauces for Grilled Fish – Spoon!

Ingredients

• Crush a generous pinch or handful of fresh marjoram leaves (oregano works too) into a paste with olive oil, using a mortar and pestle. Add a little lemon juice, salt, and pepper.
• In a mortar, mix sea salt with 2 sprigs of fresh (or dried) rosemary and the zest of one orange.
• Mix the juice of one lemon with olive oil, add salt, pepper, thinly sliced garlic, mint, and oregano.
• In a mortar, combine fresh parsley, basil, and mint with a bit of olive oil.
• Grind fennel seeds and sea salt into a powder and rub it inside and outside the fish. Sprinkle fresh fennel fronds on top if available. Drizzle with olive oil.
• Pound a few garlic cloves with salt in a mortar. Finely chop parsley and mix it with the zest of half a lemon. Combine with the garlic and let rest with a spoonful of olive oil.
• Crush a bunch of fresh oregano (or a packet of dried), add sea salt, and mix well. Add lemon juice and 8 tbsp olive oil. Stir until smooth.
• Mix the juice of half a lemon, a finely chopped deseeded red chili, and a small handful of chopped parsley.
• In a mortar, blend olive oil, fresh rosemary, peeled tomatoes, and balsamic vinegar.