Gremolata is a Italian verison of salsa and it's good with fish!
- 1 pound Ono, cut into 3 pieces
- 3 lemon slices plus a generous squeeze of lemon juice
- 2 by 1/2-inch piece fresh ginger, peeled and finely julienned
- Olive oil
- Salt and pepper
- 6 tablespoons finely chopped parsley/li>
- 1 lemon, zested, then finely chopped/li>
- 2 cloves garlic, grated with a micro-plane (or very finely chopped)
- Salt to taste
- Grate the garlic and lemon onto the chopped parsley. Add a touch of salt to taste. Continue chopping until everything is mixed together.
- You can double or triple this recipe, then mix the leftovers with butter and freeze it for future use.
- NOTE: If using to coat whole fish (or fish fillets), add approximately 2 tablespoon of olive oil to make a paste.
- Preheat oven to 350°. Drizzle both sides of Wahoo with olive oil and season with salt and pepper. Place in a baking dish. Add a lemon slice on top of each piece. Squeeze lemon juice over fish. Cover with foil and cook for approximately 20 – 30 minutes depending on thickness, until cooked through. Top each piece of fish with a small spoonful of Gremolata.
- Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
- Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
- While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
- When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.