Here is a gadget I love, as it was invented by a woman who could not take another bad zester. She marched into her husband’s woodworking shop and "borrowed" his micro-plane wood shaver so that she could get extra fine lemon and orange zest for her baking. This zester also makes lighter than air grated Parmesan cheese. I don’t use it on ginger as it can be hard to clean afterwards. It works amazingly well for grating nutmeg. Be aware that this is not a gadget for young children. The reason the microplane zester works so well is that it is super sharp. When using it with citrus, make sure you use quick, light movements. You do not want to get he white part of the orange or lemon peel, just the colored zest.
I like to eat fish at least once a week even though I live a mile high and hundreds of miles from the ocean. Sometimes the fish here is exceptional, but there are also days when you know that it was caught well over 24 hours ago. Let your nose and your fish monger guide you.
This salsa-style sauce is great for simple grilled (or broiled) fish. I recommend it on cod, grouper, halibut, salmon, mahi mahi and swordfish, whichever fish is the absolute freshest. I call it a "dry" salsa because there is not a lot of juice in it. The texture is great. For variety, you can use orange or lime zest in addition to or instead of the lemon zest.
"Dry" Almond Salsa
1 cup slivered almonds, toasted and roughly chopped
1/2 cup Japanese Panko breadcrumbs
1/4 cup olive oil
1 cup fresh Italian Parsely, finely chopped
Zest of one lemon (Microplane Zester makes it easy!)
1 Tbsp. fresh lemon, lime or orange juice
2 Scallions, sliced thinly
Salt and Pepper to taste
Place all ingredients into a bowl and toss together. Allow to sit at room tempreature for 20 minutes while you assemble the rest of dinner and grill the fish. Place a bit of the salsa on each piece of fish and serve.
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