Best 4 Latholemono Recipes
**Discover the Symphony of Flavors in Latholemono: A Culinary Journey Through Greece**
Embark on a culinary expedition to the heart of Greek cuisine with latholemono, a delectable sauce that tantalizes the taste buds with its harmonious blend of tangy lemon, robust garlic, and the nutty richness of olive oil. This versatile condiment adds a burst of freshness and vibrancy to an array of dishes, from grilled meats and fish to salads and vegetables. In this comprehensive guide, we present a collection of latholemono recipes that showcase its versatility and allow you to experience the true essence of Greek gastronomy. Whether you're seeking a simple yet flavorful marinade for your next barbecue or a zesty dressing to elevate your salads, our carefully curated selection offers a recipe for every palate and occasion. So, prepare to be captivated by the symphony of flavors in latholemono as you embark on this culinary journey through the vibrant culinary landscape of Greece.
LADOLEMONO - LEMON OIL SAUCE FOR FISH OR CHICKEN
This is a Greek sauce that is great for grilled or baked chicken or fish (especially salmon). It is simple to make, and is usually served with the meal so that everyone can put as much ladolemono on their fish or chicken as they want.
Provided by Thalia
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 1.7 g, Fat 27 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 3.7 g, Sodium 0.9 mg, Sugar 0.4 g
LATHOLEMONO
This dressing is perfect on veggies such as steamed green beans, broccoli, zucchini, cauliflower or any greens. It can also be used to baste meats or seafood when grilling. Once you try this simple, simple recipe you'll be hooked. Please DO NOT use dried oregano or bottled lemon juice for this recipe!!!
Provided by Jostlori
Categories Lemon
Time 5m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Combine the olive oil, lemon juice and oregano in a small glass bowl and season to taste with salt and pepper.
- Stir well again, just before serving or using.
Nutrition Facts : Calories 1303.6, Fat 144.4, SaturatedFat 20, Sodium 4.9, Carbohydrate 8.9, Fiber 2.3, Sugar 2.2, Protein 0.7
LADOLEMONO
Provided by Bon Appétit Test Kitchen
Yield Makes 1/2 cup
Number Of Ingredients 3
Steps:
- Whisk together lemon juice and extra-virgin olive oil. Whisk in kosher salt and freshly ground black pepper to taste.
GRILLED FISH WITH LATHOLEMONO
A very simple but really delightful Greek technique for cooking fish. It works well with any firm-fleshed fish that will hold up to grilling, but I think it's especially good with swordfish steaks or tuna.
Provided by EmmyDuckie
Categories Greek
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brush fish with olive oil and lemon juice, sprinkle with salt and oregano. Let sit at room temperature while you light up the grill.
- 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.
- 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.
- Drizzle a little sauce on fish, and enjoy.
Nutrition Facts : Calories 261.4, Fat 28.7, SaturatedFat 4, Sodium 146.3, Carbohydrate 2.4, Fiber 0.2, Sugar 0.6, Protein 0.2
Tips:
- Choose fresh, ripe lemons for the best flavor. Look for lemons that are heavy for their size and have smooth, unblemished skin.
- Use a microplane or fine grater to zest the lemons. This will release the essential oils and give your sauce a more intense flavor.
- If you don't have a microplane or grater, you can use a vegetable peeler to remove the zest. Just be sure to remove only the yellow part of the peel, and not the white pith.
- Taste the sauce as you go and adjust the seasonings to your liking. You may want to add more lemon juice, salt, or pepper.
- Latholemono can be served immediately, or it can be stored in the refrigerator for up to 3 days.
Conclusion:
Latholemono is a versatile sauce that can be used on a variety of dishes. It is especially good with grilled or roasted meats, fish, and vegetables. It can also be used as a marinade or a salad dressing. With its bright, lemony flavor, latholemono is sure to add a pop of flavor to your next meal.
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