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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.

Source: Martha Stewart Living, July 2008
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Ingredients

Directions

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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  • Morgie821
    25 JUN, 2008
    Bake at 350 deg.....how may minutes per side for 1" thiick halibut. Thx.,
    Reply

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