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Grilled Fish with Mint Gremolata

Serves: Makes 4 servings

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


Procedures:

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.

Recipe developed for Sur La Table’s Cooking Classes

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