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Recipe: Fresh herb, citrus and chilli gremolata

This quick-to-make garnish is the perfect accompaniment for grilled meat or fish

Makes 1 small bowl

WriterGavin Kirk

This quick-to-make accompaniment from episode 1 of Cooks Co-op is chef Martin Boetz’s take on a traditional gremolata. Spoon it generously over your favourite fish or grilled meat dish, such as Marty’s delicious twice-cooked beef ribs.

Scroll down to watch the episode.

Ingredients

1 cup parsley leaves

½ cup basil leaves

1 red birdseye chilli

2 garlic cloves (see tip below)

1 lime, zested and juiced

1 finger lime

30ml olive oil

Salt and cracked black pepper, to season

Method

1.

On a chopping board, roughly chop parsley, basil, chilli and garlic cloves. Place ingredients in a small bowl and mix together.

2.

Add the lime zest. On a chopping board, slice the finger lime and squeeze the pearl-like flesh into the bowl. Gently mix together.

3.

Dress with olive oil and lime juice. Season with salt and cracked black pepper, to taste.

“Tip: Marty uses Russian garlic, which has a mild flavour, perfect for salads. You’ll find Russian garlic at good grocers and some supermarkets.”

Gremolata — Spoon the gremolata generously over your favourite fish or grilled meat dish (Credit: Cooks Co-op)

Writer Gavin Kirk

Interior architect, stylist, content producer and former editor of Belle magazine and editorial director at DAN, Gavin is obsessed with anything architecture, interiors and industrial design. A maker, doer and creator of many things, his ongoing creative journey led to seven-plus years as BHG’s DIY, design and interiors editor, and on to spearhead HBTV’s web-series, Cooks Co-op as HB Associate Editor.

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