Light Lemon Parsley-Dill Marinade
Published by Bantam
This is the simplest and most delicate of marinades, equally nice for chicken or fish fillets and just one step above salt and pepper in flavor. Do not allow anything to steep in this marinade. It is simply spooned over and allowed to remain for 15 to 30 minutes before cooking or grilling over very low coals. The marinade helps fish brown and serves to lightly flavor either fish or chicken. Longer marinating would break down the texture of the fish.
NotesAny fresh herb, such as basil or tarragon, may be substituted for the dill.
Total Timeunder 15 minutes
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Textureherby, light, sharp
Type of Dishmarinades
- 1/3 cup virgin olive oil
- 2 tablespoons dry vermouth
- 1 tablespoon minced garlic
- 2 tablespoons lemon pulp, all membrane and skin discarded
- 2 tablespoons sliced fresh chives or green onion
- 2 tablespoons minced fresh Italian parsley
- 2 tablespoons minced fresh dill
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Combine all the ingredients in the bowl of a food processor and process briefly until thoroughly combined and well minced. Alternatively, all the ingredients may be minced very fine by hand and whisked together. Refrigerate until needed.
1996 Elizabeth Terry