Thursday, October 6, 2016

Gremolata

I made some Gremolata last week and had forgotten how much I like it on a piece of fish, and then I realized, whoa, I've never shared how to make it.

Three ingredients.

That make the difference between good and GREAT!

OK, maybe I'm exaggerating a little, but still...

Usually I'm a bit of a purist when it comes to cooking fish, a little butter, a little lemon and that's it.

Sometimes you want a little more, like this.

Gremolata Crusted Snapper
 Recipe:  Gremolata
1 large bunch parsley, about 1 cup, stems removed.  Flat leaf or Curly.
Zest from one lemon
1 garlic clove, minced on Microplane

Chop the parsley with a good chef's knife or Mezzaluna*, until it's finely minced.   You can use a food processor for this, but it tends to mush up the parsley.
Zest a whole lemon, and then use the microplane to zest a garlic clove.   Mix together and use.
That's it.
* I used my Mezzaluna to chop the parsley.  I grew up using my mother's Mezzaluna, and when I got the chance to get my own, I jumped at it.  I've been using it for a very long time now.
And the rest of the lemon which I zested, I wrapped in some plastic wrap and placed it into the freezer.   Next time I want some fresh lemon for something, I can pull the lemon out and grate it directly into a dish, or I can thaw it in the fridge overnight, and then just juice it.  No waste here.

Lemon Zest

Parsley

Parsley

Parsley

Parsley

Parsley

Gremolata
Although you can also add 1/2 cup panko and 1/2 cup  melted butter to the mixture and coat some fresh Snapper fillet's and bake them in a hot oven, 425 deg. for about 15 minutes.
Brush the fish with a little olive oil first, then dribble the Gremolata over the fish evenly.  Bake at 425 deg. for 15 minutes or until the fish flakes.  Serve.
Which is what I did last week.   And it was good.   I didn't get a picture of the process because I was making dinner for a bunch of guests, but I did get a shot of the finished dish and a taste as well.
OMG was it good. 
Gremolata Crusted Snapper

BTW, I had a little bit of Gremolata left over, it's now waiting in the freezer for its chance in the spotlight.





Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

2 comments:

  1. What a great Gremolata, this looks awesome! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

    ReplyDelete
    Replies
    1. Thank you for having me, it's always a pleasure to take part in Full Plate Thursday.

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