Preparation:
Place the garlic, rosemary, oregano, parsley and black pepper to taste in a food processor and chop coarsely. Rub the mixture on 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 refrigerated overnight. You may also marinate it for just a few hours.
To cook, pat off excess oil and lightly salt to taste. Grill, broil or bake to your liking. Do not overcook. Serve with lemon wedges for garnish.
Comments: This is an ingenious recipe. No, it is not mine. A wonderful Italian woman operates a restaurant called Mamma Melina in Seattle. She shared this secret for the most tender and moist fish you can imagine.
The leftover herbed oil can be refrigerated for a few days and reused ONLY for other SEAFOOD preparations. |
