2 cups olive oil
1/4 lemon -- 1/4 of 1 lemon peel
chopped
1/2 cup basil leaves -- coarsely chop
1/4 cup parsley -- coarsely chopped
3 garlic cloves -- peeled, crushed
Instructions:
Combine all ingredients in a small bole or jar and allow to stand
at room temperature for 2 hours. Brush fish with the oil when grilling.
The oil will keep for several days in the refrigerator. From Frugal
Gourmet Whole Family Cookbook by Jeff Smith p.151
