| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Greek | Marinade, Restaurant, Washington | 1 | Servings |
INGREDIENTS
| 6 | tb | Olive oil |
| 3 | tb | Garlic; finely minced |
| 2 1/2 | ts | Fresh thyme; chopped |
| 1/4 | c | Fresh basil; chopped |
| 3 | tb | Oregano; (use full leaves) |
| 1 | Lemon; zest of | |
| 4 | tb | Fresh lemon juice |
| 1/3 | c | Ouzo liquer OR another anise flavor liqueur |
| Salt | ||
| Fresh ground pepper | ||
| 4 | Fish fillets; (up to 6) | |
| Lemon wedges to decorate the serving plates |
INSTRUCTIONS
Simmer olive oil, garlic, oregano, thyme and basil for 2 to 3 minutes. Remove and put into a bowl. Add lemon zest, juice, Ouzo, salt and pepper. Let cool completely. Coat fish evenly. Let this marinate at least 3 hours in the refrigerator. Broil or grill approximately 4 minutes on each side. Place lemon wedges on plates and serve. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Salmon Run Bistro, Majestic Hotel, Anacortes
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