 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Combined with oil, a sprinkling of other herbs and a little zesty lemon peel, basil vinegar and makes a delightfully mild and pleasant marinade for orange roughy or halibut. Ingredients:
1/4 cup basil vinegar |
2 tablespoons olive oil |
1 tablespoon each chopped, fresh basil, thyme, oregano and parsley or 1 teaspoon each dried basil, thyme, oregano and parsley flakes |
2 garlic cloves, minced |
1 teaspoon grated lemon peel |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 orange roughy fillets or halibut fillets (1 pound) |
Directions:
1. In a large resealable plastic bag, combine the vinegar, oil, herbs, garlic, lemon peel, salt and pepper. Add fillets; seal bag and turn to coat. Refrigerate for 30 minutes, turning once or twice.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 7-10 minutes or until fish flakes easily with a fork. Yield: 4 servings.
|
|