| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | California | Dishes, Side | 4 | Servings |
INGREDIENTS
| 1 | lb | Olives, rinsed of any |
| Brine | ||
| 2 | T | White wine vinegar |
| 2 | T | Tarragon vinegar |
| 1/2 | c | Olive oil |
| 4 | oz | Cocktail onions, 1 jar |
| 2 | Tarragon sprigs | |
| 2 | Parsley sprigs | |
| Sablefish, to taste |
INSTRUCTIONS
In a large clean glass jar with lid, combine olives, vinegars, olive oil, cocktail onions, tarragon sprigs, parsley sprigs, and salt. Shake well. Marinate at room temperature, shaking jar occasionally, for at least 12 hours. Serve immediately with a little of the marinade and the onions, and the parsley sprigs for garnish, or store in marinade up to 6 months in the refrigerator. Makes 1 pound. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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