Recipe: Fresh herb, citrus and chilli gremolata

This quick-to-make garnish is the perfect accompaniment for grilled meat or fish
Cooks Co-op
Makes 1 small bowl

This quick-to-make accompaniment from episode 1 of Cooks Co-op is chef Martin Boetz’s take on a traditional gremolata. Spoon it generously over your favourite fish or grilled meat dish, such as Marty’s delicious twice-cooked beef ribs.

Scroll down to watch the episode.




On a chopping board, roughly chop parsley, basil, chilli and garlic cloves. Place ingredients in a small bowl and mix together.


Add the lime zest. On a chopping board, slice the finger lime and squeeze the pearl-like flesh into the bowl. Gently mix together.


Dress with olive oil and lime juice. Season with salt and cracked black pepper, to taste.

“Tip: Marty uses Russian garlic, which has a mild flavour, perfect for salads. You’ll find Russian garlic at good grocers and some supermarkets.”

Spoon the gremolata generously over your favourite fish or grilled meat dish (Credit: Cooks Co-op)

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