Last night I bought a lovely wild caught Wahoo steak from Whole Foods. Salmon or other fish would work equally as well. I water fried chopped collard greens and fennel in a pan. Removed the veggies, and then poached the fish in the same pan.
So then there was about a Tablespoon left over that I used on a lovely salad today. It was delicious with greens, carrots, avocado, pinto beans, raw fennel and an ume/olive oil dressing.
Peel a thin layer of the rind and lay flat on your cutting board. Then slice fine strips in one direction then slice the opposite direction and do a general mincing. Some people prefer a course chop, but I think a fine mince of all three ingredients is nice. Let me know where your next gremolota goes... (I've even heard one brave soul put it on ice cream!)