- 1 cup EXTRA VIRGIN OLIVE OIL
- 4-5 slices dentex, white grouper, amberjack or tuna
- 2 medium-sized ripe tomatoes
- 1 tablespoon parsley, finely chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
Wash the fish, cut into slices, salt and grill over charcoals or use an electric or oven grill.
Finely chop tomatoes and combine with olive oil, parsley, lemon, salt and pepper.
Sprinkle with the prepared sauce and serve warm.
Source: Prefectural Committee for Touristic Promotion from Rethymnon