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Prepare a hot broiler and set the rack so that the fish will be no more than a few inches from the broiler. Alternately, preheat the oven to 450 degrees and bake the fish on a wire rack. Broil the fish for approximately 10 minutes per inch of thickness or until cooked and browned on top. Serve the fish with the other half of the sauce on the side.
Rinse and scrub clean the lemons. With each lemon, cut off any stems. Cut off 1/4-inch from the tip of the lemons. Cut the lemons lengthwise in half, but keep the lemon attached at the base, do not cut all the way through. Then make another cut the same way, as if you were cutting the lemons into quarters, but not all the way through. Open the lemon and sprinkle with salt.
Combine Fustini's Sicilian Lemon vinegar and sugar in a canning jar. Put the lemons in the canning jar and press them down so that their juices come out and rise to the top. Pack the jar with lemons, making sure that they are covered with juice. Add more juice if needed, and add a couple more tablespoons of kosher salt to the top. Close the lid to the jar and let it sit at room temperature on the counter for a few days. Turn the jar upside down every so often. After a few days put the jar of lemons in the refrigerator for at least 3 weeks, until the rinds of the lemons soften.
Place cumin seed, garlic, salt, cilantro, parsley, paprika, white pepper, cayenne and preserved lemons in the bowl of a food processor and pulse to combine. Add the Fustini’s Single Varietal Extra Virgin Olive Oil of your choice and pulse to combine. Divide the sauce in half and marinate the fish in one half for 30 minutes or up to 2 hours.
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