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Sogliole al Limone (Italian Marinated Fish)

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As a peninsula, fish naturally makes up a substantial part of the Italian diet.  An ancient method of preserving fish survives in the form of baccala (dried cod) used to make a variety of dishes including pezzetti (fish sticks).  From Sephardic immigrants, Italkim learned of pesce fritto (fried fish) and pesce marinato (marinated fried fish). This version of ceviche (marinated fish) is traditionally served as an appetizer on Sabato (Shabbat) in Italian homes.  Use salmon for an untraditional touch.

Ingredients

2 pounds thin fillets of sole, red snapper, or mackeral, cut into bite-size pieces
1½ cups lemon juice (8 to 10 lemons)
About 1½ teaspoons salt
About 1 teaspoon ground black pepper
½ cup olive oil
¼ cup chopped fresh parsley or cilantro


Instructions

1.  Arrange the fillets in a shallow nonreactive dish.  Drizzle with the lemon juice.  Cover and place in the refrigerator, turning occasionally, until opaque (at least 8 hours).

2.  Remove from the refrigerator about 30 minutes before serving and pour off the marinating liquid.  Sprinkle fillets lightly with salt and pepper and drizzle with olive oil.  Garnish with the parsley.  If desired, serve on a bed of lettuce.

As a peninsula, fish naturally makes up a substantial part of the Italian diet.  An ancient method of preserving fish survives in the form of baccala (dried cod) used to make a variety of dishes including pezzetti (fish sticks).  From Sephardic immigrants, Italkim learned of pesce fritto (fried fish) and pesce marinato (marinated fried fish). This version of ceviche (marinated fish) is traditionally served as an appetizer on Sabato (Shabbat) in Italian homes.  Use salmon for an untraditional touch.