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Total Time
5mins
Prep 5 mins
Cook 0 mins

Yet another marinade recipe I got from an old issue of Food & Wine. I love this one with chicken and fish. Don't marinate fish too long in this, though - the acid from the lemon juice will start to "cook" it. No more than an hour or so. This marinade is especially nice in the summer when fresh herbs are so abundant.

Ingredients Nutrition

Directions

  1. Combine all ingredients.
  2. Use immediately or cover tightly and refrigerate for up to a week.
  3. For chicken, veal, all seafood and shellfish.