THYME, SHALLOT, AND LEMON MARINADE

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Thyme, Shallot, and Lemon Marinade image

This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Don't marinate shellfish for longer than twenty minutes; the acid in the lemon juice will cook the flesh.

Provided by Martha Stewart

Yield Makes 2/3 cup; enough for 2 pounds of meat or fish

Number Of Ingredients 7

3 tablespoons freshly squeezed lemon juice
3 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
16 sprigs fresh thyme
2 shallots, thinly sliced
1 lemon, sliced into 1/4-inch-thick rounds
Coarse salt and freshly ground pepper

Steps:

  • Whisk together juice, wine, and oil in a shallow nonreactive dish. Arrange meat or fish in a single layer in dish; turn to coat. Evenly scatter thyme, shallots, and lemon slices over fish. Cover; refrigerate, turning meat occasionally.
  • Remove meat or fish from refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.

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