Grilled Fish With Latholemono

• 4 fish steaks
• 1/2 tablespoon olive oil
• lemon juice
• 1 tablespoon Greek oregano, chopped
• coarse salt
• For latholemono
• 2 lemons, juice of
• 1/2 cup extra virgin olive oil
• 1 pinch sea salt
• 1 garlic clove

1. Brush fish with olive oil and lemon juice, sprinkle with salt and oregano. Let sit at room temperature while you light up the grill.
2. Grill fish 4-5 minutes on each side, or until done to your liking. I prefer to leave tuna somewhat rare inside, so it takes less time than other varieties.
3. Prepare latholemono by placing all ingredients in a blender, and blending until smooth and creamy. It will separate eventually, so make it immediately before serving. There will probably be leftovers. It can be whisked back together and used as a salad dressing or sauce for vegetables or other meats.
4. Drizzle a little sauce on fish, and enjoy.

fish steaks, olive oil, lemon juice, oregano, salt, lemons, extra virgin olive oil, salt, garlic

Taken from www.food.com/recipe/grilled-fish-with-latholemono-426283 (may not work)