QUICK PRESERVED LEMONS
2 large lemons, scrubbed and dried
¾ cups of lemon juice (about 4 lemons)
2 Tablespoon of coarse sea salt
2 Fresh Bay Leaves
-Slice large cleaned lemons ¼ inch thick.
-Place lemon slices and salt in alternating layers in a mason jar.
-Pour lemon lemon juice in jar and add bay leaves.
-Cover tightly and let sit for at least one hour.
- Soak an untreated cedar plank in water with 1 tablespoon of salt,
weighting it with something heavy, so it stays submerged at least
1 hour to overnight.
- Turn grill burners on high for 5 minutes, and season fish with salt
-Drizzle with extra virgin olive oil. Let stand for 5 minutes,
-Place soaked cedar plank on hot grill, close lid heat for 5 minutes.
- Brush plank with extra virgin olive oil.
- Place preserved lemon slices on cedar plank and lay rockfish filet
on top of lemon slices.
-Turn burners to low, and cook covered until rockfish is just opaque
throughout (130 on a meat thermometer inserted in the thickest
section) 20 to 25 minutes or longer, depending on thickness and
-Let sit 5 minutes.
2 garlic cloves, finely minced
1/2 cup flat-leaf parsley, finely chopped
1/2 cup oregano, finely chopped
2 teaspoons finely chopped preserved lemon rind
Juice of one preserved lemon slice
Salt and Pepper
-Pull Parsley and oregano off stems.
-Wash and dry both herbs. Finely mince garlic, parsley, oregano.
-Cut off lemon rind of preserved lemon, making sure not to cut any
of the pith.
-Reserve cut lemon.
-Finely chop the rind.
-Mix all ingredients together on a cutting board and chop together.
-Squeeze the cut lemon slice over the mixture.
-Add salt and pepper to taste.
-Transfer to a bowl, until ready to use.