| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Greek |
Marinade, Restaurant, Washington |
1 |
Servings |
INGREDIENTS
| 6 |
T |
Olive oil |
| 3 |
T |
Garlic, finely minced |
| 2 1/2 |
t |
Fresh thyme, chopped |
| 1/4 |
c |
Fresh basil, chopped |
| 3 |
T |
Oregano, use full leaves |
| 1 |
|
Lemon, zest of |
| 4 |
T |
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
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”