Marseilles Marinade

Categories: July 1995
Yield: 1 servings

6 tb Olive oil
6 tb White wine vinegar
1/4 c Pernod or other
-anise-flavored liqueur
2 ts Fennel seeds; crushed
2 lg Garlic cloves; minced
1/2 ts Salt
1/4 ts Ground pepper

Whisk all ingredients in small bowl to blend. Let stand 15 minutes. (Can be
prepared 2 days ahead. Cover and refrigerate. Rewhisk before using.)

Marinate fish or seafood in half of marinade in refrigerator 30 minutes.
Remove from marinade and frill. Pass remaining half of marinade separately.

Makes about scant 1 cup.

Bon Appetit July 1995

Per serving: 752 Calories (kcal); 82g Total Fat; (94% calories from fat);
1g Protein; 10g Carbohydrate; 0mg Cholesterol; 1071mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 16
1/2 Fat; 1/2 Other Carbohydrates

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