Grilled Fish With Latholemono - cooking recipe

Ingredients

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

Preparation

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.