Yield:Yields 1 cup, enough for 1-1/2 lb. meat or fish.
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- 2 Tbs. coarsely chopped mixed fresh herbs (such as rosemary, thyme, and flat-leaf parsley)
- Zest and juice of 1 lemon
- 2 large cloves garlic, minced
- 2 Tbs. Dijon mustard
- 1/2 cup extra-virgin olive oil
Preparation
- Whisk together all ingredients in a small bowl. Combine the marinade and meat in a zip-top bag and refrigerate, turning occasionally. As a general rule, marinate shrimp, scallops, and fish for 30 to 40 minutes, chicken, beef, pork and lamb for at least 1 hour and up to 12 hours or overnight.
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