Fresh herb marinade
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Lemon juice |
| ¼ | cup | Dry vermouth |
| Salt and pepper | ||
| 2 | tablespoons | Extra-virgin olive oil |
| 3 | Shallots or | |
| 1 | small | Onion(s) thinly sliced |
| 2 | Garlic clove(s) thinly sliced | |
| 1 | Green bell pepper or poblano chili or | |
| 3 | Jalape¤o chilies thinly sliced | |
| ½ | cup | Chopped fresh herbs (basil, dill, rosemary parsley, tarragon etc) |
Directions
Combine the lemon juice, vermouth, salt and pepper in a small bowl and whisk until the salt is dissolved. Whisk in the olive oil.
Place half the sliced vegetables, herbs, and lemon juice mixture in a shallow glass dish and cover with the food to be marinated. Add the remaining vegetables, herbs, and lemon juice mixture. Marinate seafood for 2 hours and chicken breasts for 4 hours, turning once or twice.
Makes enough for 1«-2 pounds seafood or poultry.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 171 Submitted By DIANE LAZARUS On 10-25-95