Herb and Garlic Marinade
This basic marinade, also good with chicken, imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as a sauce, so discard it before cooking.
- Yield: Makes 3/4 cup, enough for 2 1/2 pounds of meat or fish
Source: Martha Stewart Living, July 2003
- 2 to 3 tablespoons rice vinegar
- 1 teaspoon extra-virgin olive oil
- 1/2 cup mixed fresh herbs, such as oregano, thyme, savory, sage, parsley, and rosemary, coarsely chopped
- 1 teaspoon coarsely chopped garlic
- Zest of 1 lemon (1 tablespoon)
- Coarse salt and freshly ground black pepper
- Lemon wedges, for garnish
Whisk together ingredients in a nonreactive dish. Arrange meat in dish; rub with marinade. Cover; refrigerate for length of time specified below, turning meat occasionally.
Remove meat from refrigerator; let it come to a cool room temperature before cooking. Remove meat from the marinade; discard the marinade. Using a paper towel, wipe off any large pieces of herbs or garlic from meat. Season meat with salt and pepper.
Cook meat as desired. Garnish with herbs; serve with lemon wedges.
•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