This Mediterranean marinade couldn't get any easier. I created it for the Zaar World Tour 6, in honor of our team, Zee Zany Zesty Cookz. (Cute, huh?) I personally think this marinade works best on a firm, white fish, ie. swordfish, etc... The capers and lemon, added while cooking the fish, complement each other so very well. I hope you enjoy! *Note - the amounts work well for about 6 fish filets. I haven't included the fish in the recipe, but did include instructions for how to cook your fish.*
- kosher salt, to taste
- fresh ground black pepper, to taste
- 1 cup dry white wine (don't use a sweet wine)
- 1 fresh rosemary sprig, leaves finely chopped
- 4 garlic cloves, finely chopped
- 1⁄4 cup extra-virgin olive oil
- 2 tablespoons fine dry breadcrumbs
- 3 tablespoons drained capers, chopped
- 1 lemon, juice of
- Sprinkle your fish with salt and pepper, to taste.
- Place your fish in a bowl, or large ziplock bag, along with the wine, rosemary leaves and garlic. Marinate the fish for at least 1 hour.
- Drain the fish, reserving the marinade.
- Brush the skillet with some olive oil and heat it to med. to med. high.
- Sprinkle and rub the fish with a dusting of breadcrumbs before cooking the fish on the stovetop.
- Cook fish on both sides, while basting with reserved marinade. Cook until the fish flakes easily with a fork (about 10-15 minute depending on your heat).
- Whisk the rest of the oil with the lemon juice and capers, then pour over the fish and cook for a few more minutes.