| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Canadian | Fish*shell, Main dish, Austr-nz | 4 | Servings |
INGREDIENTS
| 1 | lb | Fish fillets, thick |
| 3 | tb | Red wine vinegar |
| 3 | tb | Rice vinegar |
| 2 | tb | Red onion, finely chopped |
| 1 | tb | Fresh dill, chopped |
| 1 | ts | Capers |
| 1 | ts | Fresh basil, chopped |
| 1 | ts | Fresh chives, chopped |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Olive oil |
INSTRUCTIONS
Place fish in steamer set over boiling water. Cover and steam for 5-10 minutes or until fish flakes easily. Meanwhile, in blender, pure red wine vinegar, rice vinegar, onion, dill, capers, basil, chives, salt and pepper. Slowly pour in oil. Serve fish drizzled with vinaigrette. Source: Canadian Living magazine, Feb 95 Presented in article by Elizabeth Baird: "Down Under Comes Over" Recipe by chef Ewan Franklin, Heron Island, Australia [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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