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.*"
photo by Stephanie Y.
- 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
- 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.
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Reviews
-
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. -
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.
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
