Gremolata is an Italian condiment traditionally made from minced parsley, lemon zest and garlic. Of course, there are always variations…especially in the FOODalogue kitchen.
Halibut was on the menu for dinner. With spinach. B-o-r-i-n-g and hardly worthy of a post.
It needed pizzaz to make it interesting for me and, ultimately, you!
So I thought of gremolata, but that didn’t quite do it until I took it a step further and decided to candy it. I know, I know…FOODalogue rarely uses sugar but I said I wanted ‘pizzaz’. And, GUESS WHAT? I may be the first person in the universe to try this. A google search for candied gremolata produced no results!
The fish was pan-seared, finished in the oven and placed over sauteed spinach.
- lemon zest
- grape tomatoes
- extra virgin olive oil
- simple syrup (equal water + sugar*)
- red chili flakes
- Low boil ingredients in simple syrup.
- Remove with slotted spoon.
- Dry in oven while fish cooks.
- Drizzle olive oil
- Add a little salt and a few chili flakes
*I used turbinado sugar.
GENIUS, if I may say so myself…!
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!