Cod with Lime Gremolata

Gremolata is traditionally served atop Osso Buco alla Milanese (braised veal shanks) but works well with chicken and fish as well. My variation uses lime instead of the traditional lemon zest, parsley and garlic and has the juice of the zested lime, salt, cracked pepper and extra virgin olive oil. If I was making this to top and oilier fish like char or salmon, I would omit the olive oil but cod tends to be fairly dry so this works really well. Gluten-free, low-fat and diabetic friendly this recipe is sure to please

PRINT: Cod with Lime Gremolata Recipe from MS Word


Cod with Lime Gremolata

Yield: 4 servings

4 – 4-6 oz. pieces of wild cod
1 bunch flat leaf (Italian) parsley
5 cloves of garlic
Zest and juice of one lime
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
1 cup white wine…I like pino grigio
Optional: chili flakes on cod before poaching

Chop stems off of parsley and rinse thoroughly. Dry with a paper towel. Finely chop garlic and parsley, add lime zest, place in a bowl and add lime juice, salt, cracked pepper and olive oil. Cover and let gremolata refrigerate for one hour if you have the time. Season cod and sprinkle chili flakes if desired. Place cod pieces in a baking dish, top with gremolata and add wine to the bottom of the pan. Pre-heat oven to 375° and poach till internal temperature of cod reaches 145°. Serve with your favorite vegetable. Pictured: Asparagus with julienned carrot and red pepper.

© 2014 Aron David Bradley


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