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Add a photoServings: 4
Ingredients
- 4 whl Fish steaks or possibly fillets (thick halibut or possibly salmon)
- 4 x Garlic cloves crushed
- 1/2 c. Fresh rosemary leaves
- 1/2 c. Fresh oregano
- 1/2 c. Fresh parsley
- 2 c. Extra virgin olive oil Freshly-grnd black pepper to taste Salt to taste Lemon wedges for garnish
Directions
- Place the garlic, rosemary, oregano, parsley and black pepper to taste in a food processor and chop coarsely. Rub the mix on both sides of desired fish and place in a glass baking dish. (Don't add in any salt or possibly acids such as lemon juice or possibly vinegar at this time.)
- Add in the oil and turn the fish a couple of times. The fish should be nearly or possibly 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 hrs.
- To cook, pat off excess oil and lightly salt to taste. Grill, broil or possibly bake to your liking. Don't 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 1001 | |
| Calories from Fat 969 | 97% |
| Total Fat 109.69g | 137% |
| Saturated Fat 15.57g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 214mg | 6% |
| Total Carbs 9.41g | 3% |
| Dietary Fiber 5.7g | 19% |
| Sugars 0.33g | 0% |
| Protein 1.36g | 2% |
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