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Epicurious

Thyme, Shallot, and Lemon Marinade

This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Be careful not to marinate shellfish for longer than 20 minutes; the acid in the lemon juice will cook the flesh.

Recipe information

  • Yield

    makes 2/3 cup, enough for 2 pounds meat or fish

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
1 bunch fresh thyme (12 to 15 sprigs)
2 shallots, thinly sliced
1 lemon, sliced into 1/4-inch rounds
Coarse salt and freshly ground pepper

Preparation

  1. Step 1

    Whisk together the lemon juice, wine, and oil in a shallow nonreactive dish. Arrange the meat or fish in a single layer in dish; turn to coat. Evenly scatter the thyme, shallots, and lemon slices over fish. Cover; refrigerate for the length of time specified on page 625, Sauces, Dips, and More, turning the meat occasionally.

    Step 2

    Remove the marinating meat or fish from the refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsMarinadeLemonCitrusFruitThymeHerbs & SpicesShallotVegetableDinnerDairy FreeNut FreeGluten FreeEasyWeeknight MealsNo-CookCookbooks
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