My Aunt Tina divides her time between Connecticut (where her husband is from), Virginia (their home base), and Florida (where she comes to take care of my grandparents who are in their nineties, and who just celebrated their 70th wedding anniversary!!!). Anyway, she emailed me recently about a dinner party she had for her husband's family in CT and the fish she made sounded so yummy, I asked her to send me the recipe. It's from a Martha Stewart magazine (it was a photocopy so not sure what magazine exactly or what issue - sorry) and it's called Fish: Balsamic, Caper, and Anchovy Marinade. All of these ingredients are SO darned expensive here in Japan that I won't be making this very much, but it was nice for a special treat. Even though it's still hot as you-know-where, I fired up my massive oven (ha!)...
I just loved the colors in this dish (here, prebaked):
Dinner is served! I made "baked" (microwaved) potatoes and ribbon carrots and peas to go with it. Yum yum yum. (And we had cold mugicha - barley tea - for drinkies.)
Here's the recipe:
Makes enough for 24 oz. fish.
Best cuts: Thick halibut or other firm-fleshed white fish.
Best cooking technique: Marinate for 2 hours (though I ran out of time and only marinated it about 10 minutes), and then bake in and baste with the marinade in a 350 F (180 C) oven.
1/4 c. fresh lemon juice
1/3 c. extra-virgin olive oil
2 T. balsamic vinegar
1/2 red onion, sliced
1/4 c. chopped fresh flat-leaf parsley
2 anchovies, rinsed well and washed (my aunt and I both left these out, though)
1 T. capers
1 T. finely grated lemon zest (from 2 lemons)
1 t. black peppercorns, crushed
1 t. coarse salt
Whisk everything together and use immediately.