• 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2/3 cup(s) 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(s) cracked black peppercorns

  6. Kosher salt

  7. 1/3 cup(s) fresh lemon juice

  8. 1/3 cup(s) water

Instructions Jump to Ingredients ↑

  1. 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. Applications: 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.


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