This week's suggestions for dining out range from thick-crust pizza…
A simple sauce of southern Italian and Sicilian origins, salmoriglio is often plunked down on grilled swordfish. It has many other uses, however.
Consisting of herbs, olive oil, some garlic, salt and pepper and a healthy squeeze or four of lemon juice, some versions of the sauce are cooked or have hot water added.
For instance, I added some rinsed, dried and chopped capers that produced a briny, grassy quality to the sauce. I poured off a bit of the sauce as a marinade for some shrimp and then cooked them briefly on the barbecue, adding a few slices of sausage as an extra hit.