Grilled Fish with Mint Gremolata
By Recipe developed for Sur La Table’s Cooking Classes
Images
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
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.
Grilled Fish with Mint Gremolata
By Recipe developed for Sur La Table’s Cooking Classes
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
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.