Grilled Halibut with Calabrian Chile Gremolata

Ingredients

• For the fish
• 1/4 cup extra virgin olive oil
• 2 lemons, zested
• 4 (6-ounce) filets of white fish (such as halibut or cod), skin removed if desired
• Kosher salt, to taste
• Black pepper, to taste
• For the gremolata
• 1 large bunch parsley (leaves and tender stems)
• 2 cloves garlic
• 2 heaping tablespoons crushed Calabrian chiles
• 1/2 cup plus 3 tablespoons extra virgin olive oil
• 1 teaspoon red wine vinegar
• 1 1/2 teaspoons kosher salt
• Black pepper, to taste
• To finish
• Parsley leaves
• Flaky salt, to taste

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