HALIBUT IN JEWELS' FANTASTIC FISH MARINADE

Jewels’ fantastic fish marinade (The Family Chef) is one of my favorite recipes.  It is excellent with fish, mixed into quinoa or rice, & can be turned into a refreshing salad dressing.  The meal in this post is halibut in Jewels’ marinade, which I served with brown rice & easy almond green beans.  The marinade is tasty with all types of fish, so try it with your favorite. The salad dressing is described in a separate post.  I hope you like this marinade as much as I do!  The marinade will last for a few days.

INGREDIENTS

Fish Marinade (Will yield about 2 cups)
½	Fennel bulb
1	Large shallot
1	Lime, zested (juice the lime & recerve for another recipe)
1	Lemon, zested (juice the lemon & save for another recipe)
½ tsp	Salt
To taste	Cayenne pepper (or black pepper)
¼ - ½ cup	Olive oil (I use ¼ cup)
Optional Additions
1 tsp	Curry powder (or to taste)
A handful	Fresh parsley or dill (I used parsley)
½ stock	Lemongrass, finely chopped
Fish
1	Halibut fillet (½ lb) or fish of choice
~ ½ cup	Fish marinade

PREPARATION

1.  If you are serving this with rice, start the rice. 

2.  Finely dice the fennel & shallot, with a knife or a food processor.

3.  Place the fennel & shallot in a medium sized bowl.  Add the lemon zest, lime zest, salt, cayenne pepper, olive oil, & whichever optional ingredient you add (I used Italian flat leaf parsley).  Mix well.

4.  Pour ¼ cup – ½ cup of the marinade over the fish, & let it marinade 5 min – 1 hour.

5.  Grill the fish on a hot grill directly, or in a foil pouch.  I have prepared it both ways, & prefer to cook it in a foil pouch.  Cook 10-12 min, or until the fish is opaque & flakey.  

6.  While the fish cooked, I steamed green beans, then sautéed them with a little olive oil, garlic, & roasted almonds.

SUGGESTIONS

·        Turn leftovers into salad, & use a little of the 
      marinade to make a light, refreshing salad dressing.

·        Toss tomatoes, cucumbers, or other vegetables with the marinade (or dressing)

·        Add the marinade to cooked quinoa or rice

WHAT AM I SUPPOSED TO DO WITH THE LEFTOVER 1/2 FENNEL BULB?

Make Potato Fennel Soup 

YOU MIGHT ALSO LIKE:

These other fish recipes

YOU DON’T HAVE A MORTAR & PESTLE, ZESTER OR JUICER? 

See this post for substitution ideas

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Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
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