Hot Fish-Pickle
Yield
8 servingsPrep
20 minCook
?Ready
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
tuna fish
or salmon, or anchovy |
|
| 15 | ml |
white wine
|
|
| 15 | ml |
vinegar
|
|
| 15 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1.3 | ml |
black pepper
|
|
| 1E+1 | ml |
parsley leaves
|
|
| 1.3 | ml |
rosemary leaves
ground |
|
| 1.3 | ml |
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.
