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Agrumata per Pesce
Created by Chef Graziella
The citrus marinade of the Southern Italian coast, where lemons hang heavy on the terraces and the fish comes straight from morning boats. Two forms of citrus, good oil, restraint.
Along the Amalfi coast and in Sicily, citrus trees grow in terraced groves above the sea. The fishermen return at dawn. By lunch, the fish is on the table, dressed with nothing more than the juice and zest of whatever citrus grows in the garden. This is agrumata.
The word means simply 'with citrus.' It is not a complex sauce. It is not meant to impress. It exists because lemon and orange and good olive oil belong on fish the way salt belongs on bread. The Southern Italians understood this centuries before anyone wrote it down.
What you must understand: the citrus should brighten the fish, not bury it. Two lemons and one orange. Not four lemons. Not three oranges. The garlic is a whisper, infused and removed. The parsley is chopped fine, never rough. What you keep out is as significant as what you put in.
Ingredients
extra virgin olive oil
Quantity
1/2 cup
lemons
Quantity
2
juiced (about 1/4 cup)
orange
Quantity
1
juiced (about 1/3 cup)
| Ingredient | Quantity |
|---|---|
| extra virgin olive oil | 1/2 cup |
| lemonsjuiced (about 1/4 cup) | 2 |
| orangejuiced (about 1/3 cup) | 1 |
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