Martha Stewart Living (July 2008)
The July 2008 Martha Stewart Living is a truly excellent issue of the magazine. In addition to the Golden-Beet Salad we just cooked, the magazine features a few fantastic spreads, including one about all kinds of burgers and another that features five easy marinades.
We like the marinades feature because it is organized by type of meat, and only features recipes for making and using the marinade, but not specifically what type or cut of meat to use, or how to cook it.
There's a great sounding Lemon-Rosemary Marinade for lamb, a spicy Chili Gastrique for pork, and Spiced-Yogurt Marinade for chicken, all of which sound great. You'll have to sell us on the Asian Apple Marinade for beef, but we're willing to give it a try.
We started our marinade adventure with a Balsamic, Caper and Anchovy Marinade for Fish. Red onion, lemon juice, anchovies and olive oil are added to these ingredients, and then applied to fish for several hours. The magazine suggests a white fish, and we chose cod.
After the marinating, we popped the fish in a 350-degree oven for 25 minutes. The result was an extremely flavorful and delicious fish -- full of briny, bright, fresh flavors. We served it with a side of lemon peppardelle.
Enjoy this delicious marinade! And experiment with the others -- let us know what you make!
(This Photo: Martha Stewart Living)
Any white-flesh fish will readily take on bolder flavors, such as those in this rich balsamic mixture brightened by fresh red onion, salted capers, aromatic parsley, and pungent anchovies.
Makes enough for 24 ounces fish
* 1/4 cup fresh lemon juice
* 1/3 cup extra-virgin olive oil
* 2 tablespoons balsamic vinegar
* 1/2 red onion, sliced
* 1/4 cup chopped fresh flat-leaf parsley
* 2 anchovies, rinsed well and chopped
* 1 tablespoon capers packed in salt, rinsed
* 1 tablespoon finely grated lemon zest (from 2 lemons)
* 1 teaspoon black peppercorns, crushed
* 1 teaspoon coarse salt
1. Whisk together all of the ingredients in a medium nonreactive bowl. Use marinade immediately.
This marinade works best with 1-inch-thick halibut or other firm, white-flesh fish fillets. Marinate the fish for 2 hours, and then bake in and baste with the marinade in a 350-degree oven.