Fish Marinated In Herbed Olive Oil

Course : Fish
Serves: 1
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4 cloves garlic -- peeled and crushed
1 bunch fresh rosemary -- handful removed from stems
1 bunch fresh oregano -- handful removed from stems
1 bunch Italian parsley -- handful
1 teaspoon black pepper -- fresh ground
4 fillets fresh fish filets or steaks (thick halibut or salmon are best)
2 cups olive oil
1 teaspoon salt -- garnish
1 medium lemon wedges

Preparation / Directions:

Place the garlic, rosemary, oregano, parsley and black pepper in a food processor and chop coarsely. Rub 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 a few hours. To cook, pat off the excess oil and lightly salt to taste. Grill, broil, or bake to your liking. Do not over cook! Serve with lemon wedges. The leftover herbed oil can be refrigerated for a few day and reused only for fresh seafood preparation.

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