Anchovy Marinade Recipes

BALSAMIC, CAPER, AND ANCHOVY MARINADE

Balsamic, Caper, and Anchovy Marinade image

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.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes enough for 24 ounces fish

Number Of Ingredients 10

Ingredients

1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 red onion, sliced
1/4 cup chopped fresh flat-leaf parsley
2 anchovies, rinsed well and chopped
1 tablespoon capers packed in salt, rinsed
1 tablespoon finely grated lemon zest (from 2 lemons)
1 teaspoon black peppercorns, crushed
1 teaspoon coarse salt

Steps:

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

MARINATED ANCHOVIES WITH BREAD AND BUTTER

Marinated Anchovies with Bread and Butter image

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies' flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

Provided by Alison Roman

Categories Bon Appétit Appetizer Fish Seafood Anchovy Chile Pepper Quick & Easy

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 (4-5-ounce) jar oil-packed anchovies, drained
1 tablespoon distilled white vinegar
2 peperoncini, thinly sliced, or 1/2 red Fresno chile, thinly sliced, or 3/4 teaspoon crushed red pepper flakes
1 lemon
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter, room temperature
Flaky sea salt (optional)
Freshly ground black pepper (optional)
8 slices seedy whole wheat bread, each cut into 4 triangles

Steps:

Place anchovies in a shallow dish or small serving bowl and drizzle vinegar over. Let sit 5 minutes, then add peperoncini. Finely grate zest from half of lemon over anchovies. Slice lemon in half and squeeze in juice from both halves; drizzle with oil.
Scoop butter into a small dish and sprinkle generously with salt and pepper if desired. Serve marinated anchovies with bread and butter alongside.

CHIMICHURRI MARINADE

Chimichurri Marinade image

This is my version of the Argentinean chimichurri sauce for steak. It is also delicious on poultry and fish! Use as a marinade or sauce for steak or poultry.

Provided by phillyguy26

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

2 bunches fresh parsley
6 cloves garlic
1 shallot, minced
4 tablespoons red wine vinegar
4 anchovy fillets
salt and ground black pepper to taste
1 cup olive oil, or more as needed

Steps:

Wash parsley and remove the larger stems.
Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 3.3 g, Cholesterol 1.7 mg, Fat 27.3 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 102.8 mg, Sugar 0.4 g

MARINATED ANCHOVIES

Marinated Anchovies image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

21 ounces salted anchovies, rinsed and dried
1 onion, sliced
1 cup white wine herbal vinegar
2 cloves garlic
1 bay leaf
10 black peppercorns
2 cloves

Steps:

Place anchovies and onion in alternating layers in a bowl. Cook vinegar, garlic, bay leaf, peppercorns and cloves for 5 minutes on low heat. Pour hot marinade over anchovies and onions. Marinate for 2 days in refrigerator. Serve cold.

ANCHOVY SAUCE

Anchovy Sauce image

Make and share this Anchovy Sauce recipe from Food.com.

Provided by JustJanS

Categories Sauces

Time 17m

Yield 1 cup

Number Of Ingredients 8

Ingredients

30 g unsalted butter
1 tablespoon oil, from anchovies or 1 tablespoon olive oil
6 anchovy fillets
2 garlic cloves, crushed
3 teaspoons lemon juice
fresh ground black pepper
2 eggs, coddled (see note at bottom)
1/2 cup olive oil

Steps:

Heat the butter and oil in a frying pan and cook the anchovies and garlic mashing with a fork over medium high heat for 1-2 minutes.
Cool and transfer to a food processor with lemon juice, freshly ground black pepper and eggs and process until smooth.
With the motor running, gradually add the oil in a thin steady stream until thick and creamy.
NOTE: to coddle eggs, boil in the shell for 30-60 seconds.

Nutrition Facts : Calories 1500.2, Fat 158.2, SaturatedFat 35.7, Cholesterol 507.9, Sodium 1027, Carbohydrate 4.1, Fiber 0.2, Sugar 1.2, Protein 20.2

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