LEMON-GARLIC MARINADE

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Lemon-Garlic Marinade image

This marinade works very well with Portobello mushrooms (there's enough for 4). Trim the stems and wipe the caps clean, then add them to the marinade in a resealable plastic bag. Refrigerate them for twenty minutes, or up to one hour, before grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 3/4 cup

Number Of Ingredients 6

1/4 cup fresh lemon juice, (about 2 lemons)
1/2 cup extra-virgin olive oil
3 anchovy fillets
4 garlic cloves, crushed with the flat side of a large knife
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Puree lemon juice, oil, and anchovy fillets in a food processor. Transfer to a bowl. Stir in garlic, salt, and pepper.

*** Explore more Lemon-Garlic Marinade Recipes »

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