Marinated Fish (Cooking Role Reversal from Central Europe)

Ingredients

• 4 lbs tuna steaks (8 oz ea & may use pike)
• 6 tablespoons butter (melted)
• 14 cup dry sherry
• salt & freshly ground black pepper
• 1 23 cups water
• 23 cup white wine vinegar
• 23 cup fish stock
• 1 onion (thinly sliced)
• 12 teaspoon allspice
• 2 cloves
• 1 bay leaf
• 1 12 teaspoons capers (bottled
• drained & chopped)
• 2 dill pickles (diced)
• 12 cup olive oil

Instructions

1. FOR FISH STEAKS: Preheat oven to Gas Mark 4 (180C or 350F).
2. Put fish steaks in a baking dish in a single layer.
3. Brush tops of steaks w/butter, turn over & brush all surfaces liberally w/the remainder of the butter.
4. Drizzle fish steaks w/dry sherry & season well w/salt & pepper.
5. Bake for 20-25 min, or till just tender.
6. Remove from oven & set aside to cool.
7. FOR MARINADE: While fish is baking, combine water, vinegar, fish stock, onion, spices & bay leaf in a saucepan.
8. Bring to a gentle boil, reduce heat & simmer for 20 minutes.
9. Remove from heat & allow to cool b4 adding capers, dill pickle & olive oil.
10. When all is cool (should be about the same time), pour marinade over fish steaks, cover w/plastic wrap & refrigerate for 24 hrs, basting w/marinade 2-3 times.
11. TO SERVE: Serve cold topped w/marinade ingredients & accompanied by a green salad, dill pickles, slices of pumpernickel or rye bread & butter.
12. NOTE RE TIMES: Time DOES NOT include time for fish steaks & marinade to cool & then marinate under refrigeration.
13. Cooking time for fish steaks & marinade has been combined as they are done at the same time.
14. :-).