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Food Schmooze: Karen Lee's Marinade For Fish

Glenn Fleishman


Karen Lee’s Marinade

For one pound of fish

2 teaspoons freshly squeezed lemon juice

3 tablespoons of extra virgin olive oil

½ teaspoon salt

1/8 teaspoon black pepper

2 cloves of garlic, crushed

A few sprigs of fresh rosemary, tarragon or thyme

Marinate no more than 2 hours.

Baste the fish in the marinade a few times during those 2 hours.

Heat a grill for 10 minutes if it is a gas grill. If it is a charcoal grill, then just let the fire burn down for 20 or so minutes.

Crunch up a piece of paper towel and dip it in pure olive oil or peanut oil.

Take a pair of tongs and go over the grill with the oil soaked paper towel.

Put the fish on the grill immediately after and don’t move it for 3 – 5 minutes.

Whatever it takes to establish a crust then flip it. Grill for another 30 seconds.

Remove from grill with a wide spatula using a jiggling motion (so as not to leave any of the crust on the grill).

Put on a plate and drizzle with olive oil, a little lemon juice and sprinkling of salt.

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