Balsamic, Caper, and Anchovy Marinade

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.

  • Yield: Makes enough for 24 ounces fish
Balsamic, Caper, and Anchovy Marinade

Source: Martha Stewart Living, July 2008


  • 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.

Cook's Notes

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.


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