Food & Wine USA - (01)January 2020

50 JANUARY 2020

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Snapper with Preserved Citrus

Gremolata and Fregola

ACTIVE 35 MIN; TOTAL 45 MIN; SERVES 4

Inspired by the Middle Eastern flavors that

chefs Ori Menashe and Genevieve Gergis

wield so deftly at Bavel in Los Angeles, we

created this quick citrus gremolata using

thin-skinned clementines and tangerines.

It adds briny flavor to the fish and is the

perfect way to wake up your winter palate.

2 tangerines or clementines, cut

crosswise into^1 / 4 -inch-thick rounds

and seeded

(^1) / 2 cup plus 2 Tbsp. fresh tangerine or
clementine juice (from about 6
tangerines or clementines), divided
4 tsp. kosher salt, divided
1 cup chopped fresh flat-leaf parsley
51 / 2 Tbsp. olive oil, divided
2 Tbsp. finely chopped shallot
(^1) / 4 tsp. crushed red pepper
4 (6-oz.) skin-on snapper fillets, skin
scored and fillets patted dry
Cooked fregola sarda pasta, for
serving

1. Stir together tangerine rounds,^1 / 2 cup
   tangerine juice, and 1 tablespoon salt in a
   small saucepan. Bring to a boil over high.
   Cook, stirring occasionally, until salt is
   dissolved. Reduce heat to low; cover and
   simmer until citrus peels are tender,
   about 10 minutes. Remove from heat, and
   let cool 10 minutes. Remove 5 tangerine
   rounds from juice, allowing excess juice to
   drip off; cut rounds into quarters. Set
   quarters aside.


2. Gently stir together parsley,^1 / 4 cup oil,
   shallot, crushed red pepper, tangerine
   quarters, 1^1 / 2 teaspoons cooked tangerine
   juice, and remaining 2 tablespoons fresh
   tangerine juice in a small bowl; set aside.
   3. Heat remaining 1^1 / 2 tablespoons oil in a
   large skillet over medium-high. Season
   snapper fillets evenly with remaining 1
   teaspoon salt. When oil is very hot, add
   snapper fillets, skin sides down. Immedi-
   ately press fillets gently with a spatula
   until skin stays flat in skillet. Sear until
   skin is browned and crisp, 5 to 7 minutes.
   Flip fillets; cook until bottom half of flesh
   is opaque, about 30 seconds. Transfer fil-
   lets to 4 plates; spoon gremolata over fil-
   lets, and serve with fregola sarda.
   —KELSEY YOUNGMAN
   MAKE AHEAD Preserved tangerines may
   be stored in an airtight container in
   refrigerator up to 6 months.
   WINE Unoaked coastal Chardonnay: 2016
   Scribe Winery Carneros
   NOTE Use organic citrus whenever
   possible, and scrub any waxy residue off
   peels before preserving.