Give Seafood A Tasty Kick With A Brilliant Use Of Olive Oil - Tasting Table

"While juice provides the tang, zest really amps up the citrus flavor. And you can meld the bright fruitiness of citrus zest with the earthy notes of olive oil by making an infusion."

"Simply shave off thick strips of citrus peel, add them to a cup of olive oil, and bring the mixture to a low simmer over low heat. If you're using one citrus fruit, the entire peel of one lemon or lime is enough. If you're using multiple citrus fruits, you can strip each fruit of around half of its peel. Simmer the olive oil infusion for 15 to 30 minutes, let cool, remove the peels and pour the infusion into a receptacle."

"Grapefruit zest is an underutilized citrus flavor that will punch up your seafood, as are tangerine peels. Whether you use one or multiple citrus fruits, an infusion is fool-proof."

Citrus and fish are a classic pairing, with lemon and lime juice commonly finishing seafood dishes. However, citrus zest amplifies this flavor beyond juice alone. Creating a citrus-infused olive oil combines the bright fruitiness of zest with olive oil's earthy qualities. The infusion process is straightforward: shave citrus peels, add to olive oil, simmer on low heat for 15-30 minutes, then cool and strain. Single citrus fruits use one whole peel, while multiple fruits use approximately half a peel each. Grapefruit and tangerine are underutilized citrus options. The resulting infusion can marinate fish with garlic and herbs, or cook fish through sautéing, baking, or grilling, though refined olive oils work better for high-temperature cooking than extra virgin varieties.

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