| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Capers, Seafood | 1 | Servings |
INGREDIENTS
| 1 | Yellow onion – coarsely | |
| chopped | ||
| 1 | c | Fresh basil leaves |
| 1/2 | c | Fresh Italian parsley |
| 2 | T | Fresh rosemary leaves |
| 1 | T | Fresh sage leaves |
| 1/2 | t | Fresh mint |
| 1 | T | Fresh lemon zest |
| 1 | T | Lemon juice |
| 2 | T | Capers, any size |
| 4 | Garlic cloves, peeled | |
| 1 | c | Olive oil |
| Salt and pepper to taste | ||
| 1 | lb | Sole fillets or other white |
| fish |
INSTRUCTIONS
Place onion, herbs, lemon zest, lemon juice, garlic and capers in a food processor. Pulse several times to chop. Add oil, salt and pepper. Puree. Refrigerate overnight. Keeps 2-3 weeks in the fridge. To Make Fish: In a shallow pan, marinate fish fillets for one to several hours in enough marinade to coat them on both sides. Preheat oven to 425 F. Place fish in oven, as close to heat sources as possible and bake until done - about 12 minutes or until fillets are done (they will flake apart). Serve with rice. Makes 3-4 servings. NOTES : This marinade is adapted from a recipe from Olives Restaurant in Charlestown, Massachusetts. It appeared in a magazine called Food Arts - a periodical for food professionals. A caterer friend of mind suggests tossing cooked, cold tortellini with this marinade, after which she serves them skewered on bamboo sticks as an unusual hors d'oeuvres. Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 26, 1998
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