Pan-Seared White Fish with Citrus Gremolata

Zest and juice one lemon to yield 2 teaspoons of zest and 3 tablespoons of juice. Cut the remaining 3 lemons into thin slices.

To prepare the gremolata, combine the lemon zest, finely chopped parsley, minced garlic, and 1/4 teaspoon of salt and black pepper in a small bowl, mixing with a fork.

In a separate large bowl, toss the fish pieces with the reserved lemon juice, olive oil, red pepper flakes, and season with salt, black pepper, and Chef Stone's Secret Spice™️.

Alternately thread 4 lemon slices and 3 fish chunks onto each of eight 10-inch skewers.

Heat a stovetop grill pan over medium heat.

Grill the skewers for 8 to 10 minutes, turning them halfway through, until the fish is opaque and cooked through.

To serve, arrange 2 skewers on each plate, sprinkle generously with the prepared gremolata, and finish with a drizzle of extra-virgin olive oil.