Infused Oil for Grilling Vegetables And Fish

Infused Oil for Grilling Vegetables And Fish

Ready in 1 hour

Try this Infused Oil for Grilling Vegetables And Fish recipe, or contribute your own. "Basil" and "Frugal02" are two of the tags cooks chose for Infused Oil for Grilling Vegetables And Fish.

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2 c olive oil
3 cloves Garlic; peeled and
1/4 Lemon zest; coarsely
1/2 c basil; Coarsely chopped
1/4 c parsley; Coarsely chopped

Original recipe makes 1



Combine all ingredients in a small bowl or jar and allow to stand at room temperature for 2 hours. Brush vegetables or fish with the oil when grilling. The oil will keep for several days in the refrigerator. Hint: When buying olive oil, consider the use. You should probably buy a good extra virgin oil for salads and a premium grade for pasta. For deep-frying, grilling and normal cooking, buy the stuff by the gallon at a good Italian or Greek grocery. The merchant will help you so that you do not feel obligated to use the wrong oil at any time. Comments: Infused oils for cooking and grilling are very "in" at the moment. This one is from one of the young chefs at Kaspars by the Bay, a fine restaurant in Seattle. The chef, Steve Miller, is dilligent and well-trained, insightful and hard-working. And why not? His boss, chef Kaspar, is Swiss. He is good! You can also use this refreshing oil as a dip for your French bread or as a topping for your baked potato. You will think up other uses I am sure. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-15-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 10-15-1995 Recipe by: Jeff Smith

Verified by stevemur

i used some paprika with this recipe, turned out great! photo by CCheryl CCheryl

Calories Per Serving: 985 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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