Simple Marinade and Rub for Fish

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.*

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

•  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

Directions

1. Sprinkle your fish with salt and pepper, to taste.
2. 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.
3. Drain the fish, reserving the marinade.
4. Brush the skillet with some olive oil and heat it to med. to med. high.
5. Sprinkle and rub the fish with a dusting of breadcrumbs before cooking the fish on the stovetop.
6. 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).
7. Whisk the rest of the oil with the lemon juice and capers, then pour over the fish and cook for a few more minutes.