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