Balsamic, Caper and Anchovy Marinade for Fish

• 14 cup fish lemon juice
• 13 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 12 red onion, sliced
• 14 cup fresh flat leaf parsley, chopped
• 2 anchovies, rinsed well and chopped
• 1 tablespoon capers packed in salt, rinsed
• 1 tablespoon lemon zest, finely grated (from 2 lemons)
• 1 teaspoon black peppercorns, crushed
• 1 teaspoon coarse salt

1. Whisk together all the ingredients in a medium, nonreactive bowl.
2. Use the marinade immediately.

lemon juice, extra virgin olive oil, balsamic vinegar, red onion, flat leaf parsley, anchovies, capers, lemon zest, black peppercorns, coarse salt

Taken from www.food.com/recipe/balsamic-caper-and-anchovy-marinade-for-fish-334127 (may not work)