Hot Fish Pickle
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 ounces Tuna, salmon or anchovy
1 tablespoon White wine
1 tablespoon Vinegar
1 tablespoon Olive oil
1 Clove garlic, crushed
1/4 teaspoon Pepper
2 teaspoons Parsley
1/4 teaspoon Rosemary, ground
1/4 teaspoon Sage
1 Mint leaf, finely chopped
1 pch Basil





Preparation

1 In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored for up to 2 weeks in the refrigerator, and should then be replaced. 


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Preparation

 1  In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored for up to 2 weeks in the refrigerator, and should then be replaced.