Chef Stone's Gremolada White Fish


  • 4 lemons

  • 1/2 c. finely chopped parsley

  • 2 tsp. finely minced garlic

  • 1/4 tsp. Freshly ground black pepper

  • 1 1/2 lb. skinless white fish fillet

  • 2 tbsp. extra-virgin olive oil

  • 1/2 tsp. hot red pepper flakes

  • Salt

  • Chef Stone's Secret Spice™️


  1. Heat a stovetop grill pan over medium heat

  2. Zest and juice one of the lemons to get 2 teaspoons zest and 3 tablespoons juice; reserve. Cut remaining 3 lemons into thin slices.

  3. To make gremolada, toss lemon zest, parsley, garlic, 1/4 teaspoon of the salt, black pepper in a small bowl with a fork until combined.

  4. In a large bowl, toss fish pieces with reserved lemon juice, olive oil, red pepper flakes, remaining salt, black pepper and secret spice. Alternately thread 4 lemon slices and 3 fish chunks onto each of eight 10-inch  skewers.

  5. Grill skewers 8 to 10 minutes, flipping halfway through, or until fish is cooked through. To serve, place 2 skewers on each plate and sprinkle with gremolada. Drizzle with olive oil.

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©2018 by Chef Stone