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Grilled Fish with Gremolata
Recipes
Grilled Fish with Gremolata
4 servings
25 minutes total

Ingredients

  • 1 lemon, for zest
  • ½ bunch fresh Italian parsley
  • 5 cloves garlic
  • 1 cup Italian-style panko bread crumbs
  • 1 teaspoon chipotle hot pepper sauce
  • 5 tablespoons extra-virgin olive oil
  • 4 (6 oz) white fish fillets (such as snapper, orange roughy, or tilapia; about 1 ½ lb)
  • ¼ teaspoon pepper
  • 1 teaspoon Greek seasoning

Steps

    1. Preheat grill (or grill pan) on medium. Zest lemon (1 tablespoon). Chop parsley (½ cup) and garlic finely. Combine lemon zest, parsley, garlic, bread crumbs, pepper sauce, and 2 tablespoons olive oil. Mix well, using fingertips, until blended.
    2. Brush both sides of fish with remaining 1 tablespoon olive oil, then sprinkle with pepper and Greek seasoning. Place fish on grill (wash hands); grill 2–3 minutes on each side until centers of fillets flake easily and are 145°F.
    3. Transfer fish to warm plate. Top each fillet with even amount herb-crumb mixture, then drizzle with remaining 2 tablespoons olive oil; serve.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 450, Total Fat 26g, Sat Fat 3g, Trans Fat 0g, Chol 60mg, Sodium 750mg, Total Carb 18g, Fiber 1g, Sugars 0g, Protein 36g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%