Grilled Halibut with Calabrian Chile Gremolata

Gremolata is a zesty Italian herb sauce that makes the perfect accompaniment to fish, chicken, pasta and the list goes on. (We added the leftovers to a scramble the next day). The Calabrian Chiles add the heat and color that makes this dish a standout. This recipe calls for a simple blend of parsley, chiles, garlic, olive oil and a bit of red wine vinegar to create the color palate for this easy entree.

Grilled Halibut with Calabrian Chile Gremolata

Serves 4

Fish

1/4 cup extra virgin olive oil 

2 lemons, zested 

4 (6-ounce) filets of white fish (such as halibut or cod), skin removed if desired 

Kosher salt, to taste

Black pepper, to taste 

Gremolata

1 large bunch parsley (leaves and tender stems) 

2 cloves garlic 

2 heaping tablespoons crushed Calabrian chiles 

1/2 cup plus 3 tablespoons extra virgin olive oil 

1 teaspoon red wine vinegar 

1 1/2 teaspoons kosher salt 

Black pepper, to taste 

Garnish

Parsley leaves

Flaky salt, to taste

1. Preheat a charcoal or gas grill (or a stovetop grill pan) to 375 to 400°F 
2. Prep the fish: In a shallow dish, whisk together the olive oil and lemon zest. Pat the fish filets dry and season on all sides lightly with kosher salt, to taste. Place in the oil and turn to coat the fish in the oil, then top with freshly cracked black pepper, to taste. Set aside while you make the gremolata. 
3. Make the gremolata: In the bowl of a food processor, pulse the parsley and garlic until chopped. Add the Calabrian chile, olive oil, red wine vinegar, kosher salt, and a few grinds of black pepper. Process until gremolata is cohesive but not too finely combined. Transfer to a bowl and set aside.
4. Grill the fish: Grease the grill grates or grill pan lightly with oil using tongs and a clean kitchen towel.Place the halibut on the grill (skin side down if you didn’t remove the skin) and close the lid. Grill until the fish begins to look opaque and grill marks appear on the bottom side, about 5 minutes. Flip the fish using tongs or a fish spatula, close the lid again, and continue to grill until the internal temperature reaches 145°F and the fish is flaky and opaque throughout, about 3 to 5 minutes.
5. Garnish and serve: Transfer to a serving platter and top with gremolata, a few parsley leaves, and flaky salt. Adapted from: Simply Recipes

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