Marinated Fish (Cooking Role Reversal from Central Europe)

Ingredients

FOR FISH STEAKS

• 4 lbs tuna steaks (8 oz ea & may use pike)
• 6 tablespoons butter (melted)
• 1/4 cup dry sherry
• salt & freshly ground black pepper

FOR MARINADE

• 1 2/3 cups water
• 2/3 cup white 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

Directions

1. 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. 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. 3

   Bake for 20-25 min, or till just tender. Remove from oven & set aside to cool.

4. 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. 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. 6

   TO SERVE: Serve cold topped w/marinade ingredients & accompanied by a green salad, dill pickles, slices of pumpernickel or rye bread & butter.

7. 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. :-).