The perfect condiment for your favorite seasonal fish*. If you live in any coastal city in the Northeast you probably have access to fresh fish year round. At Cuvee bistro I plan our menu around the fishing season and some of these fish are available during more than one season but these are just a few ideas. I start the list with Blackfish since the season only goes through the end of April and it’s not a fish a lot of people seem to know. Blackfish has a mild flavor with dense sweet flesh like lobster that has been perfectly cooked. It is probably one of my favorites.
We have a regular who is an avid fisherman and does private fishing charters out of Strong’s Marine in Flanders and he brings me Blackfish in the winter. Needless to say, he is a VIP in my restaurant!
Gremolata is usually a parsley-based condiment but I like to use fresh Thyme. I hope you’ll try it.
*2lbs. of seasonal fish filets
1 small bunch of fresh Thyme
1 large clove of garlic
Fresh Black pepper and Fleur de sel to taste
1. Wash and dry the thyme. Remove leaves from stems and finely chop enough to yield two tablespoons
2. Mince the clove of garlic.
3. Grate the peel of the lemon until you have produced one teaspoon of zest.
4. Mix all of the above in a small bowl and add salt and pepper to taste. I like to process mine a bit in the food processor for a finer consistency.
5. Keep in container for up to a week.
6. Sauté or grill one of these fish and sprinkle the gremolata on top. Serve with a cucumber salad, tomato and onion salad and some roasted potatoes. It’s great on potatoes too!
*Seasonal fish of the Northeast
Blackfish during the winter
Fresh squid in the spring
Fluke during the summer
Striped bass through the fall
Bluefish year round