The pickly picquant flavor of Preserved Lemons goes very well with fish and seafood. You can thinly slice them and bake on top of flaky fish in the oven, skewer next to cubed fish for grilled kebabs, or you can do what is pictured here. Add them to a pot with tomatoes, garlic, spicy chicken chorizo or merguez, and some dry white wine. Steam a few dozen clams in the juices and toss with cooked pasta and fresh parsley.