I grew up enjoying anchovies in many of our Italian dishes. While in Tuscany, we loved a grilled white anchovy but I decided to add a fresh gremolata. This will dazzle your Italian friends! You can use sardines but the white anchovies are really good for you!
*CHEFS NOTE* "What is gremolata?"
First, it sounds kind of sexy and sophisticated when you say gremolata! This 3 ingredient beauty is simply a condiment made from finely minced parsley, minced garlic and lemon zest. Traditionally served with veal (Occo Buco) and can go with steak, chicken, or seafood. I love to drizzle a little extra virgin olive oil to really make the gremolata shine! You can also substitute mint (for the parsley) and serve with lamb chops.
Rinse the anchovies and pat dry, then set on a plate. Drizzle olive oil and season with salt and pepper.
Peel 1/2 of the lemon using a vegetable peeler, the finely chop (2 teaspoons).
In a mixing bowl, combine chopped lemon peel, parsley, garlic, salt and pepper. Whisk in extra virgin olive oil. Set aside!
Heat a grill pan over medium high temperature.
Brush a little olive oil and add anchovies on to cook for 5 minutes per side. Be very careful when turning over halfway through grilling.
Remove from heat and onto a platter, then top with gremolata!