I adore lemons. And lemon trees. And the smell of lemons blossoms. Their sunny little faces can brighten a dreary winter’s day. Over the years, I have attempted to grow lemons indoors as my climate is too chilly to leave the little guys outside all year. My first attempt, years ago, resulted in nothing but lots and lots of lemon leaves but zero lemons. But when I moved into my new house a few years ago, I realized that I had a bright sunny window that just might be THE spot for my little lemon tree. Basking in filtered sunlight all day; pot sitting atop a hot water pipe in the floor, my little guy is one happy camper. The spot happens to be in my bedroom – so I get to wake each morning to the smell of lemon blossoms and sunny lemons draped amongst the leaves. My little tree is not the only happy camper. It makes my heart sing each and every morning.
Last year, I had one little lemon but this year, I had a bumper crop of 3 (!) gorgeous plump lemons. What to do with these beautiful, special lemons? I carried my little bowl of lemons ceremoniously upstairs to the kitchen. I knew I wanted to use them in a way that all their lemon-y juiceness would shine through-so I decided to use each one separately. (Yes, it has been a lemon-y week around here 🙂 ).
First up – a charred lemon. If you haven’t grilled or charred a lemon, it is so worth it. It makes the lemon extra juicy…and they look cool (see photo above!). Just oil the cut part and sprinkle with a bit of salt. I drizzled my charred lemon over a simple butter lettuce salad. Heavenly. (Tip: Charred lemons are also fantastic in cocktails. They add a juicy smokiness and look awesome in the glass!)
Next – I made a lemon sauce. I augmented my little lemon with some organic lemons from the market. I made extra so I could keep a jar of the sauce in the fridge for later in the week. My lemon sauce became a tangy topping for some simple oven roasted cauliflower. I hesitate to call it a recipe as it is simply lemons, olive oil, a little sugar, salt and pepper – but it is included below.
And last up, I used it to top roasted grouper that I first pan seared with a garlic butter sauce. Then sliced and topped with my very special lemon before I popped it into the oven. Recipe also below!
Before you know it, it will be time to figure out to do with my next batch of lemons! Send any and all suggestions and I will tuck them away until they are ready.
Buon appetito!
xoxo
Michele
Salsa di Limone
Description
A simple lemon sauce to add a burst of sunshine to fish, chicken and vegetables.
Ingredients
- Juice and zest of 2 large lemons
- 1 teaspoon brown sugar (optional)
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
Place the lemon juice, zest and brown sugar, if using, into a blender or food processor bowl. Whirl to combine. Pour in 1/2 cup olive oil and whirl until frothy and pale yellow. Add additional olive oil if desired. Season with salt and pepper and whirl again. Pour into a bowl until ready to use.
Roasted Fish with Lemon and Garlic
Description
Fast weeknight recipe for roasted lemony fish that gets dinner on the table fast.
Ingredients
- 1 pound grouper fillets
- Flour
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- 2 tablespoons butter
- 4 cloves garlic, peeled but left whole
- 2 lemons
- Handful parsley leaves, chopped
Instructions
Preheat oven to 350 degrees Fahrenheit.
Place some flour onto a plate and dredge the fish lightly in the flour on both sides. Lay the fillets on a work surface. Season both sides with salt and pepper.
In a medium pan, heat a few tablespoons of extra virgin olive oil. Place the fillets in the pan. Saute them until golden brown on one side, flip and brown on the other. While the fillets are sauteeing, toss in the butter and cloves of garlic. Using a spoon, baste the fish as the butter melts.
Once browned, slice one of the lemons into thin slices. Top the fish with the lemon. Baste again and place in the oven. Cook until the fish is cooked through, 5-10 minutes. Remove from the oven. Plate. Cut the remaining lemon in half and squeeze over the fish. Sprinkle with fresh parsley and serve!
How wonderful to have a lemon tree in your bedroom! Your photos are beautiful – aromas jump out of the images!
Grazie, KareninCalabria! Very lucky indeed….a presto!