For the skewers amberjack like to use the part of the ventresca, slightly more ‘fat and tasty after being grilled. The accompaniment with salmoriglio not ‘obligatory, but there is! The salmoriglio, as the word means, is a seasoning of salt, lemon, oregano, garlic and olive oil and it’s used especially in Sicily.

Ingredients:
600g ventresca amberjack
little bread crumbs
salt
extra virgin olive oil
fresh oregano
garlic
lemon
Procedure: Cut slices of 2or 3 cm  of amberjack  and  place them in skewers. Season with a little olive oil, salt and bread crumbs, and cook on the grill for a few minutes for both sides, is important not to overcook it, otherwise it will become stringy. In the meantime in a bowl prepare the salmoriglio with a clove of crushed garlic, a pinch of salt, oregano, a bit of lemon juice.
Serve immediately!

Per gli spiedini di ricciola preferisco utilizzare la parte della ventresca, leggermente piu’ grassa e gustosa dopo essere stata grigliata. L’accompagnamento col salmoriglio non e’ obbligatorio, ma ci sta! Il salmoriglio, come dice la parola scomponendola, e’ un condimento di sale, limone, origano, aglio e olio ed e’ utilizzato soprattutto in Sicilia.