Lemon-Mint Herb Marinade

Submitted by Outta Here

"Use on chicken, lamb, or firm fish like salmon or halibut. (do not marinate fish for more than 30 minutes, or it will start to "cook" and turn out tough.)"

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 1 1/4 cups

ingredients

• 2 teaspoons lemon peel, grated
• 2⁄3 cup fresh lemon juice
• 1⁄4 cup of fresh mint, chopped
• 1⁄4 cup fresh basil, chopped
• 2 tablespoons fresh oregano, chopped
• 1⁄4 cup white vinegar
• 1 1⁄2 tablespoons olive oil
• 2 garlic cloves, minced

directions

1. Combine all ingredients and stir well.
2. Put meat into a zipper plastic bag and pour marinade over. Seal and place in refrigerator for desired marinating time.
3. I usually pour marinade from meat into a small saucepan and bring to a boil. Use as a sauce for meat after it has been grilled.

Reviews

[Katanashrp]

I used it on shrimp and it was fantastic. I doubled the amount of olive oil though as it seemed a bit off balance with all the lemon juice and vinegar. A great way of using fresh herbs. Thank you.

 

[magpie diner]

Lemon lovers unite! I used this on a few things, first with tofu which I allowed to marinate for a good 24 hours, and then on fish for the rest of the family. The fish eaters thought it was the best marinade ever. The tofu was good, but on the overly tangy side so I may have left it too long. Great use of our many garden fresh herbs.

 

[Mia in Germany]

This was excellent! Used it on chicken and marinated it one whole day, and it turned out incredibly juicy. Loved the flavor mix of lemon, mint, basil and oregano. Thanks for posting another winner!

 

[Lindas Busy Kitchen]

I used this to marinate my lamb before baking. It was excellent!! I can't wait to have it again! Made for Gimme 5 Tag Game 5/09 Linda

 

[Lorrie in Montreal]

Made for Taste of Yellow May 08 challenge. I used fresh mint and greek oregano.I only marinated the salmon for 15 minutes and it was plenty...tasted just delicious.I can imagine pork lamb or chicken would be great in this marinade.