Tuna brochettes with Provençal marinade from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Notes about this recipe

  • Breadcrumbs on July 03, 2012

    p. 166 - Terrific. I was looking for a simple marinade with flavours that would compliment my pasta with morels and peas and landed on this recipe. I mixed my dressing by hand as I’d cut the recipe down to 1/4 since we only had 8 scallops. I used lemon-thyme in the dressing as I was using a lemon-basil in the pasta. My scallops marinated for about an hour before being tossed on the grill. Though the author’s suggest you brush the solids off your seafood, we forgot this step and I can’t say the scallops suffered for it. In fact we enjoyed the additional sweetness from the caramelized bits. We thoroughly enjoyed this marinade which played a supporting role in enhancing all that’s good and sweet in the scallops. I’m looking forward to trying this on fish as well. I suspect this will fast become a go-to marinade for grilled fish and seafood here. Lovely. Photos here: http://chowhound.chow.com/topics/600169#7438283

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