Thyme, Shallot, and Lemon Marinade

By Dixie8686

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 1/4-inch-thick rounds
• Coarse salt and freshly ground pepper

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

Step 1Whisk together juice, wine, and oil in a shallow nonreactive dish. Arrange meat over fish in a single layer in dish; turn to coat. Evenly scatter thyme, shallots, and lemon slices over fish. Cover; refrigerate, turning meat occasionally.

Step 2Remove meat or fish from refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.