Fennel seeds and Pernod, the French anise liqueur, accent this delicate marinade, named after the famous seaport. It is best with fish, shrimp or lobster tails. The recipe makes enough for one pound of fish, with some to spare for spooning over grilled fish. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.
Recipe information
Yield
Makes about scant 1 cup
Ingredients
6
tablespoons olive oil
6
tablespoons white wine vinegar
1
/4 cup Pernod or other anise-flavored liqueur
2
teaspoons fennel seeds, crushed
2
large garlic cloves, minced
1
/2 teaspoon salt
1
/4 teaspoon ground pepper
Need to make a substitution?
Preparation
Step 1
Whisk all ingredients in small bowl to blend. Let stand 15 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Rewhisk before using.)
Step 2
Marinate fish or seafood in half of marinade in refrigerator 30 minutes. Remove from marinade and frill. Pass remaining half of marinade separately.