Simple Marinade and Rub for Fish

Submitted by LifeIsGood

"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: 1hr 20mins
• Ingredients: 9
• 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.

Reviews

[Stephanie Y.]

I like that this was indeed very simple to do and resulted in a very flavorful fish! I used Basa and made some of it into fish tacos! Thank you LIfeisGood! We loved this! Made for zwt6 by an Unruly Under the Influence.

 

[Tinkerbell]

This is SO GOOD! We thoroughly enjoyed each component of this recipe. I particularly love the capers and lemon, as they start off each bite with a salty, tangy flavor and then they mellow and allow the fish to shine through. I used sockeye salmon (what I had on hand) and baked my fish in the oven for 20 minutes at 350°. Thanks for creating such a flavorful & simple recipe, LIG! Made & enjoyed for ZWT-6 Team Xtra Hot Dishes.