Lemon-Garlic Marinade

Name: Lemon-Garlic Marinade
Yield: Makes 3/4 cup
Ingredients: 1/4 cup fresh lemon juice, (about 2 lemons); 1/2 cup extra-virgin olive oil; 3 anchovy fillets; 4 garlic cloves, crushed with the flat side of a large knife; 1 teaspoon coarse salt; 1/2 teaspoon freshly ground pepper

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This marinade works very well with Portobello mushrooms (there's enough for 4). Trim the stems and wipe the caps clean, then add them to the marinade in a resealable plastic bag. Refrigerate them for twenty minutes, or up to one hour, before grilling.

Martha Stewart Living, July 2005

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Recipe Summary

Yield:

Makes 3/4 cup

Ingredients

1/4 cup fresh lemon juice, (about 2 lemons)
1/2 cup extra-virgin olive oil
3 anchovy fillets
4 garlic cloves, crushed with the flat side of a large knife
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Directions

Step 1
Puree lemon juice, oil, and anchovy fillets in a food processor. Transfer to a bowl. Stir in garlic, salt, and pepper.

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Cook's Notes

For Portobello mushrooms: marinate; brushoff excess. Grill mushrooms,gill sides up, over medium-lowheat, with grill covered,until marked and softened,about 15 minutes. Flip; grilluntil cooked through (do notchar gills), 1 to 2 minutes.

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Lemon-Garlic Marinade

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Recipe Summary

Ingredients

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Cook's Notes

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Lemon-Garlic Marinade

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Lemon-Garlic Marinade