Thyme, Shallot, and Lemon Marinade

By á-6884

Yield Makes 2/3 cup; enough for 2 pounds of meat or fish

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

Preparation

Step 1

1. Whisk 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.

2. 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.