Grilled Fish with Mint Gremolata
By Recipe developed for Sur La Table’s Cooking Classes
Ingredients
- Grilled fish:
- 4 (6-ounce) fresh white fish fillets, cleaned and pin boned
- Vegetable oil, for grilling
- Coarse sea salt and freshly ground pepper, to taste
- Citrus vinaigrette:
- Juice of ½ lemon
- Juice of 1 orange
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground pepper to taste
- Mint gremolata:
- 1 tablespoon each chopped fresh chives, mint and flat-leaf parsley
- 1 tablespoon orange zest
- 2 tablespoons toasted chopped almonds or pine nuts
Procedure
Striped Bass is a terrific choice for this preparation, but the freshest fish possible rather than the variety will make all the difference, so select a fish that is readily available in your area.
To prepare the fish: Pat the fillets dry with paper towels. Brush the fillets with oil on both sides and season with salt and pepper; set aside.
To make the citrus vinaigrette: In a small bowl, mix together all ingredients.
To make the gremolata: In a small bowl, mix together all ingredients. Press to adhere half of the gremolata onto the fillets.
Preheat a grill or grill pan to medium-high heat. Using a silicone brush, coat grill with a thin coat of vegetable oil. Carefully grill the fish for 2 to 3 minutes on each side starting with the flesh side down. Gently remove the fillets from the grill and place on a serving platter.
Spoon the citrus vinaigrette over the grilled fish and sprinkle with the remaining gremolata. Serve immediately.
To prepare the fish: Pat the fillets dry with paper towels. Brush the fillets with oil on both sides and season with salt and pepper; set aside.
To make the citrus vinaigrette: In a small bowl, mix together all ingredients.
To make the gremolata: In a small bowl, mix together all ingredients. Press to adhere half of the gremolata onto the fillets.
Preheat a grill or grill pan to medium-high heat. Using a silicone brush, coat grill with a thin coat of vegetable oil. Carefully grill the fish for 2 to 3 minutes on each side starting with the flesh side down. Gently remove the fillets from the grill and place on a serving platter.
Spoon the citrus vinaigrette over the grilled fish and sprinkle with the remaining gremolata. Serve immediately.