| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Seafood, Capers |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Yellow onion – coarsely chopped |
| 1 |
c |
Fresh basil leaves |
| 1/2 |
c |
Fresh Italian parsley |
| 2 |
tb |
Fresh rosemary leaves |
| 1 |
tb |
Fresh sage leaves |
| 1/2 |
ts |
Fresh mint |
| 1 |
tb |
Fresh lemon zest |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
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
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”