Recipe by spatchcock
This is adapted from a recipe that came with some Penzeys spices I got as a wedding gift. It is fabulous. Cook time includes maximum possible marinade time. I think some feta sprinkled on top would be wonderful.
Top Review by Melissa and Her Pants
This marinade is wonderful! I used it on chicken tenders, so I tripled (!) the recipe since I would have so much more area to cover. Next time I will not triple the olive oil!! Maybe one extra Tablespoon would do it. Regardless, it was great. I fried polenta medallions in the remaining marinade, and served them and the chicken (the feta on top is such a great addition) with some grilled zuchinni. Fantastic! Thanks so much for sharing this. Updated to add that since I used tenders I marinated for less than an hour and it was still great. Looking forward to finding out what the marinade is like on fish!
- 2 (4 ounce) fish fillets or 2 (4 ounce) boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon basil or 1⁄2 teaspoon thyme
- 1⁄4 teaspoon garlic granules
- 2 bay leaves
- 1⁄4 teaspoon kosher salt
- crumbled feta cheese (optional)
Directions See How It's Made
- In a shallow bowl, mix oil, vinegar, pepper, basil/thyme and garlic.
- Coat both sides of fillets.
- Break bay leaves into 3-4 pieces, press onto both sides of fillets.
- Cover with plastic wrap and refrigerate at least 1 hour or overnight (overnight is better!) Remove bay leaves and discard extra marinade.
- Sprinkle with salt and cook over medium high heat in large skillet (nonstick is best).
- For example: a thick cod fillet will need about 4 minutes per side, thin long fillets 2-3 minutes/side.
- Drippings in the pan are great on pasta--deglaze pan by adding a bit more red wine vinegar (or just WINE!) and toss with freshly cooked (not rinsed!) warm pasta.