This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Be careful not to marinate shellfish for longer than 20 minutes; the acid in the lemon juice will cook the flesh.
Recipe information
Yield
makes 2/3 cup, enough for 2 pounds meat or fish
Ingredients
Preparation
Step 1
Whisk together the lemon juice, wine, and oil in a shallow nonreactive dish. Arrange the meat or fish in a single layer in dish; turn to coat. Evenly scatter the thyme, shallots, and lemon slices over fish. Cover; refrigerate for the length of time specified on page 625, Sauces, Dips, and More, turning the meat occasionally.
Step 2
Remove the marinating meat or fish from the refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.
