Sometimes grilled swordfish needs a shot of excitement. My friend Vito Aluia, a fantastic cook steeped in the Sicilian traditions his parents brought when they emigrated decades ago, offered an appealing approach: marinating, grilling, and then saucing the fish with lemony, garlicky, oregano-infused salmoriglio.
This vibrant mixture is a workaday Sicilian staple, stirred together from basic ingredients (lemon juice or vinegar, salt, garlic, dried oregano, olive oil) and always on hand to season alla brace (“over coals”) preparations that are ubiquitous at street food stalls and homes
