Mediterranean Lemon Herb Marinade – Culinary Seasons

This marinade brings in the flavors of the Mediterranean region. Olive oil, lemons, garlic, rosemary and oregano brighten up chicken and fish. Grill off some chicken and have it for the week for lunches such as salads or have ready for a quick dinner pasta.

The longer you marinade chicken the more the flavors infuse into the meat. With fish, marinate between 1-3 hours to avoid curing the fish with the acids in the marinade. As an example, I would marinate trout 30-1 hour and a cut of halibut 1-2 hours. The thickness of the fish and also the density of the cut play into the time length of the marinade.

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Marinade can be made ahead. Use the marinade on Chicken or Fish. Marinate Chicken for 2-24 hours.

Marinate Fish for 1-3 hours depending on the type of fish and cut thickness.

The acids in the marinade may start to cure the fish if left too long.

• 1/3 cup Garlic Confit Oil or Olive Oil

• 5 ea Garlic Cloves minced

• 1 small Shallot minced

• Zest of one Lemon

• Juice of 1 Lemon

• 1 Tbl Red Wine Vinegar

• 2 Tbl Rosemary fresh minced

• 2 Tbl Oregano fresh minced

• 2 Tbl Parsley fresh minced

• 1/2 tsp Kosher Salt

• 1/2 tsp Black Pepper

• In a bowl, add the Garlic Confit Oil or olive oil.
• Add the garlic and shallots.
• Add the lemon zest, herbs and lemon juice & red wine vinegar.
• Whisk to combine.
• Season with salt and pepper.
• Rub marinade on the chicken and refrigerate for 2-24 hours to marinate.Half chicken can be grilled over indirect heat or roasted in the oven.This marinade works well on chicken breast or thighs, bone-in or boneless.Marinating fish, adjust marinating time depending on the type of fish and the thickness of filet. Grill over direct heat, roast in the oven or pan sear.

  Enjoy!