Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Herb and Garlic Marinade Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 3/4 cup, enough for 2 1/2 pounds of meat or fish This basic marinade 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. Ingredients 2 to 3 tablespoons rice vinegar 1 teaspoon extra-virgin olive oil ½ 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 Directions Whisk together ingredients in a nonreactive dish. Arrange meat in dish; rubwith marinade. Cover; refrigerate forlength of time specified below, turning meat occasionally. Removemeat from refrigerator; let it come to a cool room temperature beforecooking. Remove meat from the marinade; discard the marinade. Usinga paper towel, wipe off any large piecesof herbs or garlic from meat. Seasonmeat with salt and pepper. Cook meat as desired. Garnish withherbs; serve with lemon wedges. 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 Rate it Print