Wednesday, January 23, 2008

Lemon Pepper Marinade

2 tablespoons olive oil
1/2 small onion, finely minced
1 clove garlic, minced
2 tablespoons chopped fresh rosemary
1/4 cup fresh lemon juice
fresh course ground black pepper, to taste
grated zest of one lemon

Mix all the ingredients and use the marinade immediately with meat or fish in your choice of a zip-lock plastic bag or container. Cover or seal and marinate in refrigerator. Use this as a basting sauce as well, but bring to a rolling boil before using after using as a marinade. With or without marinading first, you will find that if you are grilling, this works best for most fish.

Original Recipe Note: if you want to add a sweeter caramelizing effect. Add 1-2 tablespoons of orange blossom (or clover is alright) honey to the marinade recipe.

*** I found this recipe on line and have no idea where. I apologize to the original author.

*** My Notes: I have not used this recipe, yet. When I do I will leave out the rosemary. Also for cooking I will cover a pizza pan with aluminum foil and place a salmon fillet on the foil. Top with marinade and broil. When I serve I will cut the fillet into serving sizes and carefully lift it off the foil leaving the skin stuck on the foil. Also, I think this marinade would work well with boneless chicken breasts.

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