Lemon Gremolata Fish

By krystallondon

In many Mediterranean cuisines, gremolata, a mixture of citrus peel, parsley and garlic, is added to braised dishes, such as osso bucco, just before serving for a flavour boost. Here, it's used as a marinade for barbecued fish.

Ingredients

• 1 large lemon
• 1 large orange
• 6 garlic cloves, minced
• 1/2 cup ( 125 mL) finely chopped parsley or coriander, or a mixture of both
• 1/2 tsp ( 2 mL) salt
• 1/4 cup ( 50 mL) olive oil
• 2 to 4 firm-fleshed fish steaks, such as salmon or tuna, at least 1 inch (2.5 cm) thick

Details

Servings 4

Preparation

Step 1

1. Finely grate peel from lemon and orange. Squeeze juice from lemon. In a small bowl, stir peels with lemon juice, garlic, parsley, salt and oil. Place fish in a resealable plastic bag or dish with high sides that is just large enough to hold fish snugly, such as an 8-inch (2-L) baking dish. Coat both sides of fish with parsley mixture. Seal bag or cover dish. Refrigerate for 2 to 4 hours. Turn bag or fish in dish at least once while marinating.

2. When ready to serve, preheat barbecue to medium-high and oil grill. Lift fish from marinade and drain slightly. Place on hot grill. Basting occasionally with marinade, grill for 6 minutes. Then turn fish. Immediately baste once, then discard remaining marinade. Continue grilling until a knifepoint inserted into centre of fish feels warm, from 5 to 6 more minutes. Serve with couscous or other small pasta and grilled vegetables such as tomatoes, zucchini and peppers.

Nutrients per Serving:
23.4 g protein, 19.6 g fat, 2.6 g carbohydrates, 0.8 g fibre, 0.7 mg iron, 32 mg calcium, 209 mg sodium, 285 calories