I actually came up with this gremolata recipe and idea on my own. I wanted some kind of flavorful topping for my fish, but I didn't want the skin to get moist. I then looked online and found people had been doing this for hundreds of years. I didn't feel quite as special...
Ingredients
2 trout fillets (or any flaky white fish)
Directions
Get a medium sauté pan over medium high heat and add EVOO. Season the fish with salt and pepper and once oil is ready, add your trout fillets skin side down. Depending on the thickness cook approx 3 - 4 min. Flip the fish and cook an addition 1 - 2 minutes. Remove and plate skin side up.
Gremolata
Citrus “zest” is the very outer layer of the citrus fruit. It contains all the natural oils that give fruit their intense smell. The best way to zest any citrus is by giving 1 or 2 passes with a microplane (small grater), then rotate. You do not want any of the white pith which is very bitter. A traditional gremolate does not have toasted pine nuts but I found it adds a great shuttle nutty flavor.
Ingredients
Zest of 1 lemon
¼ c pine nuts
Zest of 1 lime
1 T fresh lemon juice
½ c flat leaf parsley, stems removed
Directions
Place a small sauté pan over medium heat and toast the pine nuts for about 3 min. Combine citrus zest, pine nuts, parsley and lemon juice in a small food processor. Blend everything together and use to top the fish.
