Poisson Mariné

Name: Poisson Mariné
Cuisine: France
Ingredients: 1 celery stalk, chopped; 5 tablespoons minced parsley; 1 whole clove; 1 teaspoon thyme; 1 large onion, chopped; 1 carrot, chopped; 2 shallots or 2 small white onions; 2 shallots or 2 small white onions; 3 bay leaves; freshly ground pepper; 4 tablespoons olive oil; 2 lemons, sliced; 6 small fish (sardines, bass or whiting) or 1 large 5-pound fish (striped bass, whiting, red snapper); 6 small fish (sardines, bass or whiting) or 1 large 5-pound fish (striped bass, whiting, red snapper); 6 small fish (sardines, bass or whiting) or 1 large 5-pound fish (striped bass, whiting, red snapper); 6 small fish (sardines, bass or whiting) or 1 large 5-pound fish (striped bass, whiting, red snapper); 1 quart wine vinegar; salt; 6 small fish (sardines, bass or whiting) or 1 large 5-pound fish (striped bass, whiting, red snapper); 6 small fish (sardines, bass or whiting) or 1 large 5-pound fish (striped bass, whiting, red snapper); 6 small fish (sardines, bass or whiting) or 1 large 5-pound fish (striped bass, whiting, red snapper); 6 small fish (sardines, bass or whiting) or 1 large 5-pound fish (striped bass, whiting, red snapper)

Cold Broiled Fish Marinated with Vegetables

Preparation info

For
6
People

Difficulty
Medium

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a delectable way to serve fish in summer—perfect for a buffet or a luncheon followed by a tossed lettuce salad and a dessert. This needs to marinate for five days but is otherwise very easy to prepare and none of the ingredients are exotic. Offer a cool crisp white wine with this.

Ingredients

6 small fish (sardines, bass or whiting) or 1 large 5-pound fi

Europe
France
Dinner
Gluten-free
Pescatarian
Summer

Method

Fillet the fish and rinse and dry them. Sprinkle heavily with salt and cover with plastic wrap. Refrigerate for 3 hours.

Meanwhile, prepare the marinade. Heat the vinegar in a heavy-bottomed pan and add the onion, carrot, shallots or onions, celery stalk, 3 tablespoons of the parsley, clove, thyme, bay leaves, and pepper. Bring to a boil and simmer for 30 minutes. Remove from heat and l