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.
- Yield: Makes 2/3 cup; enough for 2 pounds of meat or fish
Photography: James Baigrie
Source: Martha Stewart Living, July 2003
- 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
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.
•Shellfish: 20 minutes
•Cheese, tofu, and vegetables: 30 minutes
•Thin and flaky fish fillets: 30 minutes
•Thick and fatty fish fillets: 1 hour
•Beef, chicken, game, lamb, and pork: 6 to 24 hours