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Hot Fish-Pickle

Submitted by mojo64

YIELD

8 servings

PREP

20 min

COOK

?

READY

20 min

Ingredients

3

OUNCES TUNA FISH
or salmon, or anchovy

1

TABLESPOON WHITE WINE

1

TABLESPOON VINEGAR

1

TABLESPOON OLIVE OIL

1

EACH GARLIC CLOVES
crushed

¼

TEASPOON BLACK PEPPER

2

TEASPOONS PARSLEY LEAVES

¼

TEASPOON ROSEMARY LEAVES
ground

¼

TEASPOON SAGE *

1

EACH MINT LEAVES
finely chopped *

1

PINCH BASIL *

Directions

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 25g (0.9 oz)

Amount per Serving

Calories 34 43% of calories from fat

% Daily Value *

Total Fat 2g 3%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 5mg 2%

Sodium 5mg 0%

Total Carbohydrate 0g 0%

Dietary Fiber 0g 1%

Sugars g

Protein 5g

Vitamin A 2% • Vitamin C 2%

Calcium 1% • Iron 2%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

Indian Vegetable Curry