Preserved Lemons And Limes

This variation on a Moroccan compote adds a fresh note to chicken, pork or oily fish like bass, bluefish, tuna and swordfish, when rubbed in about an hour before grilling. To avoid a bitter taste, wipe excess off before grilling. Spoon fresh preserved lemon and lime over the grilled food before serving. It also makes a fine compliment to olives in a couscous, pasta or rice salad.

Ingredients

• 2 lemons, each cut lengthwise into 8 wedges, seeds removed
• 6 limes, each cut lengthwise into 6 wedges, seeds removed
• ½ cup kosher salt
• ⅔ cup fresh lemon juice

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    27 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 583 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About two cups

Preparation

1. Bring a medium pot of water to a boil. Reduce to a simmer and drop in the lemons and limes. Simmer for 3 to 4 minutes. Drain. Combine the salt and lemon juice and pour a little in the bottom of a glass jar. Add the lemons and limes to the jar and pour in the remaining salt mixture. Seal tightly. Let stand for seven days, shaking the jar each day to redistribute the salt mixture. Rinse the salt off the lemons and limes before using.