Red Snapper with Citrus Gremolata

     
    2-4 filets of red snapper (or fish of your choice)
    2 Tbsp. olive oil (to brush fish with)
    1 c. arugula, remove any stems
    1 c. flat leaf parsley
    3 cloves garlic, finely minced
    1 Tbsp. orange zest
    zest of 2 limes
    1/3 c. pinenuts, toasted
    2 Tbsp. olive oil (for the germolata)

Wash and pat dry the arugula and parsley, remove any long stems and finely chop.  Place in a bowl.  Grate the zest from the lime and orange and add to the bowl with the arugula/parsley.  Drizzle oil over the mixture and add toasted pine nuts.  Salt and pepper to taste.  Chill and set aside.

Season red snapper fillets to taste and cook in preferred method.  Top with Citrus Gremolata and serve.