Fishmongers tell us If & When doesn't 'cook' fish due to the lower acidity of Meyer lemon, so small quantities of Preserved Meyer Lemon Paste add great flavor to seafood without overpowering it.
Marinade
Combine 1 tsp Cumin Garlic Preserved Meyer Lemon Paste with ½ tsp olive oil for every 4-6 oz fish fillet.
Toss fish in marinade to evenly coat, cover and refrigerate overnight or for a couple of hours before cooking. The longer the paste rests on fish, the stronger the flavor and the less you need.
Cooking
Pan fry, bake or steam.
Serving suggestions
Scatter with chopped Sicilian green olives and cilantro leaves. Serve with cauliflower or parsnip mash and green beans.
Optional extras
Add equal amounts of miso or tahini (or to taste) and a few drops of sesame oil.
More
For fish with an abundance of natural oil, such as salmon or cod, skip the olive oil unless grilling on the BBQ.
Recipe created by cookbook author and food consultant Brigid Treloar for If & When.
