Marinated Fish (cooking Role Reversal From Central Europe)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 4 lbs tuna steaks (8 oz ea & may use pike)
• 6 tablespoons butter (melted)
• 1/4 cup dry sherry
• salt & freshly ground black pepper
• 1 2/3 cups water
• 2/3 cup wine vinegar
• 2/3 cup fish stock
• 1 onion (thinly sliced)
• 1/2 teaspoon allspice
• 2 cloves
• 1 bay leaf
• 1 1/2 teaspoons capers (bottled, drained & chopped)
• 2 dill pickles (diced)
• 1/2 cup olive oil

Recipe

• 1 for fish steaks: preheat oven to gas mark 4 (180c or 350f). put fish steaks in a baking dish in a single layer.
• 2 brush tops of steaks w/butter, turn over & brush all surfaces liberally w/the remainder of the butter. drizzle fish steaks w/dry sherry & season well w/salt & pepper.
• 3 bake for 20-25 min, or till just tender. remove from oven & set aside to cool.
• 4 for marinade: while fish is baking, combine water, vinegar, fish stock, onion, spices & bay leaf in a saucepan. bring to a gentle boil, reduce heat & simmer for 20 minutes. remove from heat & allow to cool b4 adding capers, dill pickle & olive oil.
• 5 when all is cool (should be about the same time), pour marinade over fish steaks, cover w/plastic wrap & refrigerate for 24 hrs, basting w/marinade 2-3 times.
• 6 to serve: serve cold topped w/marinade ingredients & accompanied by a green salad, dill pickles, slices of pumpernickel or rye bread & butter.
• 7 note re times: time does not include time for fish steaks & marinade to cool & then marinate under refrigeration. cooking time for fish steaks & marinade has been combined as they are done at the same time. :-).