One fish that didn’t get away.
I’ve always loved fishing but not too much into baiting that hook. I remember as a kid my dad taking us fishing and we would always have him to bait the hook. Now, I don’t mind putting a minnow on the hook; after all, that is just a baby fish. But, I never wanted to put a squirmy worm or a hopping cricket on the hook. I remember my dad sometimes trying bread balls or even a piece of bologna to try to catch some kind of fish, and he usually caught something.
A couple of Februarys in the last several years I have gone fishing with my husband and one of his friends at River Ridge Fish Camp in Texas. The fish we are looking for were white bass (not my favorite) BUT we would catch our 25 limit each in less than two hours. Now, that was fun fishing. I wasn’t along on the Alaska fishing trip my husband went on but did get to eat the 75 lbs. of silver salmon, king salmon and halibut he brought home.
Several weekends ago we decided to take a road trip down to Port Aransas and on every menu there was some kind of red snapper listed and when we returned home I hopped on over to the store and bought some; $22/lb., ouch, (this week it was $16/lb.). While at Port A I had a Mahi Mahi with a butter sauce and it got me to thinking about making a gremolata and using it on red snapper.
Gremolata is a condiment made up usually of parsley, garlic, lemon zest and used to accompany meats but can be served with other dishes like this red snapper; or mix it with some olive oil and vinegar to make a dressing, use it as a marinade, add it to meatball mixture, stir it in some pasta or even over some oven roasted vegetables. (These ideas came from Mario Batali.) I decided to make my gremolata with arugula and parsley and add some orange and lime zest along with some toasted pine nuts.
If you don’t want to spend a lot on the red snapper, try this on some salmon, talapia, or any other kind of fish or meats like lamb, veal, or chicken or as Mario suggested.
Note: See my husband and son’s catch when they went fishing back in March. By 7:30 a.m. they had caught their limit of 75 total between the three guys.
Normally gremolatas are made with parsley, I’m using arugula and parsley for this recipe.
I sprinkled both sides of the red snapper with salt and pepper and some paprika. Refrigerate until you are ready to grill or bake.
Chop the arugula and the parsley and put in a small bowl.
Grate the zest from the lime and orange and add to the bowl with the arugula/parsley.
Drizzle the oil over the herb mixture.
Add in the toasted pine nuts. Salt and pepper to taste.
Chill until ready to serve.
Add some of the gremolata to the top of your cooked red snapper (or other fish) and add a few wedges of lime.
- 2-4 filets of red snapper (or fish of your choice)
- 2 Tbsp. olive oil (to brush fish with)
- 1 c. arugula, remove any stems
- 1 c. flat leaf parsley
- 3 cloves garlic, finely minced
- 1 Tbsp. orange zest
- zest of 2 limes
- 1/3 c. pinenuts, toasted
- 2 Tbsp. olive oil (for the germolata)
- Wash and pat dry the arugula and parsley, remove any long stems and finely chop.