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Sicilian Lemon Marinade
© Wendell T. Webber

Sicilian Lemon Marinade

  • TOTAL TIME: 15 MIN
  • SERVINGS: MAKES ABOUT 1 1/2 CUPS
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD

  1. 2/3 cup extra-virgin olive oil
  2. Zest of 2 large lemons, removed in wide strips with a vegetable peeler
  3. 3 bay leaves
  4. 3 large rosemary sprigs, cut into 1-inch lengths
  5. 1/2 teaspoon cracked black peppercorns
  6. Kosher salt
  7. 1/3 cup fresh lemon juice
  8. 1/3 cup water
  1. APPLICATIONS: In a medium saucepan, combine the olive oil with the lemon zest, bay leaves, rosemary sprigs and cracked peppercorns and cook over moderate heat just until sizzling. Add a large pinch of salt; remove from the heat. Let cool slightly, then stir in the lemon juice and water.
  2. Use as a 1-hour marinade for swordfish, tuna or shrimp, or to marinate veal, chicken or pork for up to 4 hours before grilling, broiling or sautéing. Strain and toss with salad greens, olives and croutons and roasted potatoes or drizzle over poached fish.