Name: Grilled Fish with Gremolata Risotto
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 x 125 g red emperor (or trumpeter, blue eye, hapuku, snapper or jewfish) fillets, skin on; 4 cloves garlic; 1 bunch parsley, chopped (stems and leaves); 160 g carnaroli rice; ½ teaspoon freshly ground black pepper; 100 ml water; 2 cloves garlic, minced; 500 ml fish stock; 1 teaspoon freshly ground black pepper; 100 ml extra virgin olive oil; 2 teaspoons sea salt; 3 teaspoons fresh lemon juice, strained; 2 tablespoons parsley leaves; 20 ml olive oil; 1 teaspoon sea salt; 2 teaspoons lemon zest

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This preparation is the essence of an Italian summer repast – its clean, fresh flavours remind me of al fresco moments along the Adriatic Coast. The gremolata really lifts the rice to an ethereal level, making it a perfect partner for simply cooked fish. The risotto also works well with tender poached veal.

Ingredients

4 x 125 g red emperor (or trumpeter, blue eye, hapuku, snapper or jewfish) fillets, skin on
20

Method

To make the gremolata, chop the garlic, parsley and zest together until finely minced. Set aside.

For the risotto, blanch the chopped parsley in boiling water for 10 seconds, remove with a mesh spoon and plunge into iced water to stop the cooking. Reserve 75 ml of the cooking liquid. Remove the parsley from the ice and squeeze to remove any excess water. Blend with the reserved cooking

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Grilled Fish with Gremolata Risotto

Ingredients

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