Lemon Herb Marinade For Meat Seafood Or Vegetables Recipes

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LEMON HERB MARINADE



Lemon Herb Marinade image

This easy Lemon Herb Marinade can be whipped up in 10 minutes. Zesty herbs and simple ingredients work together to elevate chicken, fish or pork. Feel free to switch up the herbs you use in this Lemon Herb Marinade. For example, for a lemon-rosemary marinade, consider substituting parsley for the basil and rosemary for the thyme. A good rule of thumb when mixing up marinades is, for fish, chicken and pork, light herbal notes tend to work well. This lemon and herb marinade is not to be missed.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 10m

Yield 10

Number Of Ingredients 7

1/3 cup olive or vegetable oil
1/4 cup lemon juice
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
  • Remove meat from marinade; discard marinade. Cook meat as desired.

Nutrition Facts : Calories 70, Carbohydrate 0 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 60 mg, Sugar 0 g, TransFat 0 g

LEMON-HERB GRILLED SEAFOOD



Lemon-Herb Grilled Seafood image

We used thyme sprigs in our marinade, but you can use other fresh herbs, such as rosemary, oregano, or marjoram for this light grilled dish.

Provided by Martha Stewart

Categories     Shrimp Recipes

Number Of Ingredients 5

3/4 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
4 sprigs thyme or other herbs
4 fillets red or white snapper, bass, or other white fish (about 5 ounces each)
1 1/2 pounds large shrimp, cleaned with tails left on

Steps:

  • Combine oil, lemon juice, and herbs in a large resealable plastic bag or airtight plastic container. Shake well to combine. If using wooden skewers, soak them in water for at least 30 minutes.
  • Add fish and shrimp to the marinade, and toss gently to coat well. Keep on ice in a cooler for up to 1 hour.
  • Heat a grill or grill pan. Lift seafood from marinade; let excess drip off. Skewer shrimp, if desired; grill until pink and opaque all over, about 2 minutes per side. Grill fish until browned and cooked through, 2 to 3 minutes per side. Serve hot.

LEMON-HERB MARINADE



Lemon-Herb Marinade image

Enjoy the citrus flavor of lemon in this herb marinade that can be prepared on a stovetop - perfect for coating meat and poultry.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 4h10m

Yield 11

Number Of Ingredients 8

1/3 cup vegetable oil
2/3 teaspoon grated lemon peel
2 tablespoons lemon juice
1 tablespoon dry vermouth, dry white wine or beef broth
1 teaspoon chopped fresh or 1/4 teaspoon crumbled dried sage leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients.
  • Add up to 2 pounds boneless beef, pork, chicken or turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours.
  • Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade.
  • Remaining marinade must be boiled to be served as a sauce (if not boiled, discard marinade). In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 110 mg, Sugar 0 g, TransFat 0 g

FRESH HERB & LEMON MARINADE



Fresh Herb & Lemon Marinade image

Yet another marinade recipe I got from an old issue of Food & Wine. I love this one with chicken and fish. Don't marinate fish too long in this, though - the acid from the lemon juice will start to "cook" it. No more than an hour or so. This marinade is especially nice in the summer when fresh herbs are so abundant.

Provided by P48422

Categories     < 15 Mins

Time 5m

Yield 1 cup

Number Of Ingredients 7

1/2 cup finely chopped mixed fresh herbs (thyme, summer savory, flat leaf parsley, pineapple sage, dill, rosemary, marjoram, basil, oregano...)
2 tablespoons finely grated lemons, zest of
1/4 cup safflower oil or 1/4 cup other mild oil
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 teaspoons dry mustard
1/2 teaspoon kosher salt

Steps:

  • Combine all ingredients.
  • Use immediately or cover tightly and refrigerate for up to a week.
  • For chicken, veal, all seafood and shellfish.

Nutrition Facts : Calories 994.8, Fat 110.1, SaturatedFat 11.7, Sodium 1165.5, Carbohydrate 6.1, Fiber 1.9, Sugar 1.9, Protein 1.4

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