Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tbsp minced rosemary, parsley or dill
- 1/4 cup butter
- 1/4 tbsp grated lemon zest
- 2 tsp lemon juice
- up to 3 tbsp chopped parsley dill or chives
- 1/8 tsp salt
- optional: 1/8 tsp cayenne
Directions
Simply combine first three ingredients and marinate for up to 1/2 hour. My husband and I usually do both parsley and dill together. Fresh herbs and freshly squeezed lemon juice will always make it better. We also add a few cloves of sauteed garlic.
The rest of the ingredients are for a butter to put on the cooked fish (no, it's not overkill to marinate and use the butter). Just melt the butter, stir in other ingredients and chill. For entertaining you can chill it in shapes or logs in wax paper (to be sliced). We used parsley and dill but no cayenne. It was wonderful!
We served it with vegetables sauteed in olive oil (squash, zuchinni, mushrooms, onions, tomatoes) and cous cous. You can buy instant cous cous by Near East in boxes in the pasta isle. We like the garlic and olive oil and the toasted pine nut. Steamed asparagus is also a delightful side to fish.
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Submitted 6/13/05.
Source: Reader's Digest Kitchen Secrets
Submitted By: Beth
jbp95q@timon.acu.edu
Herb and Lemon Marinade for Fish Steaks