Grilled White Anchovies with Gremolata
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.
Ingredients
- 1 pound white anchovies, scaled and cleaned
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 lemon
- 1/4 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 2-3 tablespoons extra virgin olive oil
Directions
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!