Best Thyme Shallot And Lemon Marinade Recipes
THYME, SHALLOT, AND LEMON MARINADE
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
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.
THYME, SHALLOT, AND LEMON MARINADE
Steps:
- Whisk together 3 tablespoons fresh lemon juice, 3 tablespoons dry white wine, 2 tablespoons extra-virgin olive oil, leaves from 1 bunch fresh thyme (12 to 15 sprigs), 2 thinly sliced shallots, and 1 lemon, sliced into 1/4-inch rounds in a shallow nonreactive dish. Makes enough for 2 pounds of meat or fish. Refrigerate until ready to use, up to 1 day.
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