Zested Parsley

Directions

1. 1
   Heat the chili oil in a nonstick skillet to the smoking point.
2. 2
   Add the ginger and garlic, toss vigorously for 20 seconds and remove from heat.
3. 3
   Immediately add the lemon and orange zests and the parsley.
4. 4
   Toss and transfer to a cool container immediately.
5. 5
   This variation on the classic gremolata can be used to garnish grilled or roasted meat, an oily fish or soup.