Recipe: Marinade for Blue Catfish from Vidalia

Pernod and fennel add a hint of anise flavor to Jeff Buben’s simple marinade

¾ cup extra virgin olive oil

1 lemon, thinly sliced, plus 3 tablespoons lemon juice

2 garlic cloves, thinly sliced

1 medium shallot, thinly sliced

½ cup shaved fennel

1 teaspoon minced rosemary

1 teaspoon minced thyme

1 teaspoon minced tarragon

3 tablespoons Pernod

Salt and pepper, to taste

Combine all ingredients in a large dish. Season to taste with salt and pepper. Marinate the fish filets for up to 2 hours.

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