Ingredients for 1 servings:
1. 1 lemon
2. 1 cup olive oil
3. 1 garlic clove, slivered
4. 1 -2 tablespoon fresh Greek oregano, minced
Directions:
1. Using a vegetable peeler or zester, cut the zest off the lemon in strips taking care not to cut into the white pith.
2. In a small saucepan, over low heat, warm the olive oil, with garlic and strips of lemon zest for 10 minutes.
3. Remove from heat stir in oregano and allow oil to steep for 2 to 3 hours or overnight. Strain the oil into a clean jar, discarding zest, garlic and oregano. Store as any olive oil.
4. To use, lightly brush over seasoned fish, grill as usual and when serving lightly drizzle additional oil over fish and top with a generous squeeze of fresh lemon juice.
