Instructions

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STEP 1

Remove a couple of pieces of your preserved lemon from the jar, and give them a quick rinse to cut down on the salt. Then trim away the pulp from the rinds. Save the pulp and make Preserved Lemon Vinaigrette in our "extra tip" below! 

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STEP 2

Mince the rind as finely as you can, chop your parsley, and grate the cloves of garlic. Set aside 1 tablespoon of the parsley, 1/4 tsp of the garlic to make Preserved Lemon Vinaigrette in our "extra tip" below!

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STEP 3

Combine all of your ingredients in a small bowl, and mix well. The olive oil should slightly pool around the ingredients - you don't want the mixture to be too dry, so add a bit more oil if the mixture is not slightly viscous. Add black pepper and crushed red pepper to taste. 

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STEP 4

Use gremolata to top baked or grilled fish, to saute with shrimp, or even top on raw or grilled oysters. In this photo, I spread the gremolata on halibut, and baked it with cherry tomatoes at 425 for 20 mins until the internal temp of the fish was 145, but you can also use asparagus in the same way. 

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EXTRA TIP!!

By setting aside a small bit of the ingredients above, you can easily make Preserved Lemon Vinaigrette! Combine 1 tbsp of chopped parsley,  1/4 tsp of the grated garlic, and the pulp that you separated from the rinds above (be sure to remove seeds). Add to a food processor with 1/2c extra virgin olive oil, 1/2 tsp sugar, black pepper, and 2 tbsp of a high quality vinegar (like the small-batch champagne or rose vinegar we carry at the market!). Pulse until combined. If you don't have a food processor, you can also finely chop the pulp, and combine all ingredients in a bowl, then slowly whisk in the oil to emulsify. 

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