Yield: 1 Servings
|1||Lemon - juiced & zest grated|
|¾ cup||Olive oil with lemon flavor|
|¼ cup||Balsamic vinegar|
|1 tablespoon||Dijon mustard or Less|
|⅛ cup||Fresh dill, minced|
|1 tablespoon||Dried rosemary, crushed|
|2 tablespoons||Fresh rosemary, minced|
|¼ teaspoon||Salt or to taste|
|1 pinch||Fresh ground pepper or to taste|
|1||Clove garlic, minced|
|½ teaspoon||Tumeric (optional)|
With a wisk lemon juice, balsamic vinegar and olive oil until homogenized but not too thick. Add lemon zest and whisk in balance of ingredients. Marinade fish for 1-2 hours in refrigerator in a large ziplock bag.
Grill as desired on hot coals or in electric instant grill.
Excellent with any thick sliced fish, scallops or shelled shrimp.
From the recipe files of suzy@...