| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Fish, Marinades |
1 |
Servings |
INGREDIENTS
|
|
Stuart Talkofsky-BSNX01A |
| 4 |
|
Garlic cloves, peeled and |
|
|
crushed |
|
|
Fresh rosmary, handful |
|
|
removed from stems |
|
|
Fresh oregano, handful |
|
|
removed from stems |
|
|
Italian parsely, handful |
|
|
Black pepper, fresh ground |
|
|
Fresh fish filets or steaks |
|
|
thick halibut or salmon |
|
|
best |
| 2 |
c |
Olive oil |
|
|
Salt |
|
|
Garnish |
|
|
Lemon Wedges |
INSTRUCTIONS
Place the garlic, rosemary, oregano, parsley and black pepper in a
food processor and chop coarsely. Rub both sides of desired fish and
place in a glass baking dish. (Do not add any salt or acids such as
lemon juice or vinegar at this time!) Add the oil and turn the fish a
couple of times. The fish should be nearly or completely submerged in
the oil. For best results, the fish should be covered and refrigated
overnight. You may also marinate it for a few hours. To cook, pat off
the excess oil and lightly salt to taste. Grill, broil, or bake to
your liking. Do not over cook! Serve with lemon wedges. The leftover
herbed oil can be refrigerated for a few day and reused only for fresh
seafood preparation. From Frugal Gourmet Whole Family Cookbook by Jeff
Smith p.147.
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