Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Red Snapper- Basil Oil

1/2 c Fresh basil leaves
1 ts Salt
1 c Canola oil or pure olive oil


Blanch basil leaves in salted boiling water for 30 seconds. Remove the leaves to a bowl of ice water to shock. Drain and dry them on a paper towels. Place the basil leaves or and oil in a blender and puree. Strain the oil, refrigerate, and let rest overnight to let any remaining solids settle to the bottom. A beautiful, clear oil will be your reward for patience. This should be refrigerated and used within 1 to 2 days. Yield: 1 cup.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.