Triglie ai Ferri in Salsa di Gamberetti
Region: Italy
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed
The flavorful relish, or gremolada, a special mixture put on food after it has been cooked, is perfect for mild-tasting fish. Here I use the traditional red mullet, which can be found in good ethnic, especially Italian or Greek, fish stores in urban areas. In it's place use red snapper or grouper.
Yield: Makes 4 to 6 servings
Preparation Time: 45 minutes
2 cooked jumbo shrimp (see note)
1/4 cup unsalted butter
2 tablespoons extra-virgin olive oil
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped capers
2 teaspoons very finely chopped onion
1 teaspoon Dijon mustard
1 teaspoon lemon juice
12 red mullet (about 5 pounds), scaled, cleaned, and gutted, heads and tails left on; or 2 pounds red snapper, redfish, or grouper fillet
Salt
1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
2. Prepare a shrimp butter with the shrimp and 2 tablespoons butter by processing in short bursts or pounding in a mortar until thoroughly blended. Set aside, covered, in the refrigerator. Melt the remaining butter and keep warm.
3. Prepare the gremolada by mixing together the olive oil, parsley, capers, onions, mustard, shrimp butter, and lemon juice. Mix well. Alternatively, you can prepare it in a blender or food processor.
4. Brush the mullet or fish fillets with the melted butter and salt lightly. Place the fish on the grill, 5 to 6 inches from the fire. Grill, turning only once, until the skin is blackened a bit and crispy or peeling, 7 to 8 minutes on each side. Transfer to a serving platter and spread about 1 teaspoon of gremolada on each fish. If using fish fillets you need to grill them on an oiled grill topper (if your grilling grates are too wide) until golden and almost flaking, about 7 to 10 minutes a side for 3/4-inch-thick fillets.
Note:
Cook the shrimp in rapidly boiling salted water for 2 minutes; drain, cool, shell and use as required in step 2.
Posted: 12/30/2006
