INGREDIENTS:

2 large lemons, scrubbed and dried ¾ cups of lemon juice (about 4 lemons) 2 Tablespoon of coarse sea salt 2 Fresh Bay Leaves PROCESS -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. GRILLED ROCKFISH

INGREDIENTS:

1 (8oz) Rockfish fillet, skin on, scored 3 Tbsp. extra-virgin olive oil 1 Tbs. and 1 tsp. kosher salt 1 tsp. ground black pepper 1 untreated Cedar plank Preserved lemons

PROCESS:

- 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 and pepper. -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 grill temperature.

-Let sit 5 minutes. GREMOLATA INGREDIENTS 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 PROCESS -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.