Ingredients Seafood Fish Snapper Snapper with Preserved Citrus Gremolata and Fregola Be the first to rate & review! Inspired by the Middle Eastern flavors that chefs Ori Menashe and Genevieve Gergis wield so deftly at Bavel in LA, we created this quick-preserved citrus gremolata using thin-skinned clementines and tangerines. It adds a fragrant, briny flavor this snapper, and is the perfect way to wake up your winter palate. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York-based food editor with over 7 years of experience at Food & Wine magazine. A culinary school graduate who started her career developing recipes in the test kitchen, she has also worked in culinary production, starred in multiple cooking video series, and baked cookies for Cookie Monster. Food & Wine's Editorial Guidelines Updated on January 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 35 mins Total Time: 45 mins Yield: 4 Ingredients 2 tangerines or clementines, cut crosswise into 1/4-inch-thick rounds and seeded 1/2 cup plus 2 tablespoons fresh tangerine or clementine juice (from about 6 tangerines or clementines), divided 4 teaspoons kosher salt, divided 1 cup chopped fresh flat-leaf parsley 5 1/2 tablespoons olive oil, divided 2 tablespoons finely chopped shallot 1/4 teaspoon crushed red pepper 4 (6-ounce) skin-on snapper fillets, skin scored and fillets patted dry Cooked fregola sarda pasta, for serving Directions Stir together tangerine rounds, 1/2 cup tangerine juice, and 1 tablespoon salt in a small saucepan. Bring to a boil over high. Cook, stirring occasionally, until salt is dissolved. Reduce heat to low; cover and simmer until citrus peels are tender, about 10 minutes. Remove from heat, and let cool 10 minutes. Remove 5 tangerine rounds from juice, allowing excess juice to drip off; cut rounds into quarters. Set quarters aside. Gently stir together parsley, 1/4 cup oil, shallot, crushed red pepper, tangerine quarters, 1 1/2 teaspoons cooked tangerine juice, and remaining 2 tablespoons fresh tangerine juice in a small bowl; set aside. Heat remaining 1 1/2 tablespoons oil in a large skillet over medium-high. Season snapper fillets evenly with remaining 1 teaspoon salt. When oil is very hot, add snapper fillets, skin sides down. Immediately press fillets gently with a spatula until skin stays flat in skillet. Sear until skin is browned and crisp, 5 to 7 minutes. Flip fillets; cook until bottom half of flesh is opaque, about 30 seconds. Transfer fillets to 4 plates; spoon gremolata over fillets, and serve with fregola sarda. Make Ahead Preserved tangerines may be stored in an airtight container in refrigerator up to 6 months. Notes Use organic citrus whenever possible, and scrub any waxy residue off peels before preserving. Suggested Pairing Unoaked coastal Chardonnay. Rate it Print