- 6 tablespoons olive oil
- 6 tablespoons white wine vinegar
- 1/4 cup Pernod or other anise-flavored liqueur
- 2 teaspoons fennel seeds, crushed
- 2 large garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- Whisk all ingredients in small bowl to blend. Let stand 15 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Rewhisk before using.)
- Marinate fish or seafood in half of marinade in refrigerator 30 minutes. Remove from marinade and frill. Pass remaining half of marinade separately.