Saturday,21 July, 2018
Current issue | Issue 1132, 24 - 30 January 2013
Saturday,21 July, 2018
Issue 1132, 24 - 30 January 2013

Ahram Weekly

Sufra Dayma: Grilled fish with zesty gremolata

Serves 4

4 large white fish fillets
1 tsp finely crushed garlic
2 tbsp finely chopped parsley leaves
1 tbsp finely chopped coriander leaves
1 tbsp lemon rind (no white pith), finely grated
1 cup breadcrumbs
2 tsp hot sauce
1 tsp dried thyme (or) 1/2 tsp oregano
1 tbsp minced green pickled olives
1 tbsp lemon juice
Salt + pepper
3 tbsp extra-virgin olive oil + 1 tbsp extra

Combine all ingredients in a glass bowl ( except fish and extra tablespoonful of olive oil).
Mix well with a fork before adding olive oil. When completely blended, add oil and re-mix.
Set aside.  Brush both sides of fish evenly with extra olive oil. Place on a preheated grill.
Grill for 2 to 3 minutes on each side until flesh is opaque and flaky.  Transfer to a warm plate.
Top each piece of fish with a generous portion of the gremolata mixture.  Serve with mashed
potato and sautéed  broccoli.

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