Recipe: Sicilian Marinade (for fish and seafood)

SICILIAN MARINADE

3 to 4 tablespoons extra-virgin olive oil
1 small fennel bulb, sliced into thin strips
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
2 cloves garlic, minced or pressed
3 green onion tops, finely chopped
1/4 cup chopped fresh flat-leaf Italian parsley
2 tablespoons golden raisins (sultanas)
2 tablespoons balsamic vinegar
1 cup dry Italian white wine
Grated zest and juice of 1 lemon (about 3 tablespoons)

Heat the oil over medium heat in a large skillet. Add the fennel and saute until it is translucent.

Add the red and green peppers and cook for 3 to 4 minutes. Add the garlic, green onions, parsley, raisins and balsamic vinegar and simmer for 5 minutes until the raisins become plump. Cool to room temperature.

Add the wine and lemon zest and juice. Chill the marinade before adding it to seafood.

Stored in a clean, airtight jar, this will keep in the refrigerator for 1 week.

Salmon steaks or filets, swordfish steaks, red snapper, catfish, sea bass, halibut, scallops or shrimp: marinate 2 to 3 hours.

Source: Marinades, Rubs, Brines, Cures and Glazes by Jim Tarantino