Olive Oil Cured Fish

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Posted by in Recipes on Mar 14, 2013 . .

Use Only the highest quality, freshest fish for this recipe

1/2 lb swordfish, salmon, or tuna fillet or cleaned whole anchovies or sardines
1/4 Cup fresh Lemon juice
1/4 Cup Dry white wine
Olive Cart Michigan Flaked Sea Salt
Olive Cart Organic Extra Virgin Olive Oil
2 or 3 paper thin slices of white onion or shallot
Fresh Ground Olive Cart Black Peppercorns
 

Thinly slice the fish fillets into slender strips about 2 inches long. If you are using anchovies or sardines, fillet them and cut in half lengthwise. Do not slice.

In a measuring pitcher, combine the lemon juice and white wine with enough salt to make the mixture pleasantly salty. Place the fish in a single layer in a shallow dish and pour the wine mixture over it. Allow to rest until the fish turns almost opaque, 30 minutes to 1 hour. The lemon juice and wine will "cook" the fish slightly.

Lline a wire rack with clean kitchen towels. Remove the fish from the marinade, place on the towel-covered rack, and top with a second towel. Allow to drain for 10 minutes, then press down on the towels to remove any moisture. Transfer to a serving platter and add Olive Cart Organic Extra Virgin Olive Oil just to cover. Sprinkle with the onion or shallot slices and pepper and serve. Or pack the fish and the onion or shallot into a clean 1 to 1 1/2 cup jar, add olive oil to cover completely and store in the refrigerator for up to 2 days

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