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
- 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. - 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.