Lemon gremolata fish

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10 min


4 to 6 servings

* PLUS Barbecuing Time: 11 minutes, Marinating Time: 120 minutes


  • 1 large lemon
  • 1 large orange
  • 6 garlic cloves , minced
  • 1/2 cup finely chopped parlsey , cilantro, or a mixture of both
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 2 to 4 firm-fleshed fish steaks , such as salmon or tuna, at least 1-in. thick


  • Finely grate peel from lemon and orange. Squeeze juice from lemon. In a small bowl, stir peels with lemon juice, garlic, parsley, salt and oil. Place fish in a resealable plastic bag or dish with high sides that is just large enough to hold fish snugly, such as an 8-inch (2-L) baking dish. Coat both sides of fish with parsley mixture. Seal bag or cover dish. Refrigerate for 2 to 4 hours. Turn bag or fish in dish at least once while marinating.
  • When ready to serve, preheat barbecue to medium-high and oil grill. Lift fish from marinade and drain slightly. Place on hot grill. Basting occasionally with marinade, grill for 6 minutes. Then turn fish. Immediately baste once, then discard remaining marinade. Continue grilling until a knifepoint inserted into centre of fish feels warm, from 5 to 6 more minutes. Serve with couscous or other small pasta and grilled vegetables such as tomatoes, zucchini and peppers.

Nutrition (per serving)

  • Calories
  • 285,
  • Protein
  • 23.4 g,
  • Carbohydrates
  • 2.6 g,
  • Fat
  • 19.6 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 209 mg.

In many Mediterranean cuisines, gremolata, a mixture of citrus peel, parsley and garlic, is added to braised dishes, such as osso bucco, just before serving for a flavour boost. Here, it’s used as a marinade for barbecued fish.