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Thyme, Shallot, and Lemon Marinade

Recipe photo courtesy of James Baigrie

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.

Source: Martha Stewart Living, July 2003
Yield

Ingredients

Directions

Cook's Notes

Marinating times:
•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

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