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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
0 Stuart Talkofsky-BSNX01A
4 Garlic cloves ;peeled and
2 Cup(s) Shallot -- finely chopped |
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