Balsamic, Caper and Anchovy Marinade

Any white-flesh fish will readily take on bolder flavors, such as those in this rich balsamic mixture brightened by fresh red onion, salted capers, aromatic parsley, and pungent anchovies.

¼ cup lemon juice, freshly squeezed
1/3 cup olive oil
2 Tbsp. balsamic vinegar
½ red onion, sliced
¼ cup fresh flat-leaf parsley, chopped
2 anchovies, rinsed well and chopped
1 Tbsp. capers packed in salt, rinsed
1 Tbsp. lemon zest, freshly grated (from 2 lemons)
1 tsp. black peppercorns, crushed
1 tsp. sea salt

Whisk together all of the ingredients in a medium nonreactive bowl. Use marinade immediately.

Makes enough for 24 oz fish.

Cook's Note: This marinade works best with 1”-thick halibut or other firm, white-flesh fish fillets. Marinate the fish for 2 hours, and then bake in and baste with the marinade in a 350°F (175°C) oven.