Food & Cooking Recipes Thyme, Shallot, and Lemon Marinade Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: James Baigrie Yield: Makes 2/3 cup; enough for 2 pounds of meat or fish 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. Ingredients 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 ¼-inch-thick rounds Coarse salt and freshly ground pepper Directions 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. Cook's Notes Marinating times:Shellfish: 20 minutesCheese, tofu, and vegetables: 30 minutesThin and flaky fish fillets: 30 minutesThick and fatty fish fillets: 1 hourBeef, chicken, game, lamb, and pork: 6 to 24 hours Rate it Print