Fresh herb marinade

1 cup

Ingredients

Quantity Ingredient
¼ cup Lemon juice
¼ cup Dry vermouth
Salt and pepper
2 tablespoons Extra-virgin olive oil
3 Shallots or
1 small Onion(s) thinly sliced
2 Garlic clove(s) thinly sliced
1 Green bell pepper or poblano chili or
3 Jalape¤o chilies thinly sliced
½ cup Chopped fresh herbs (basil, dill, rosemary parsley, tarragon etc)

Directions

Combine the lemon juice, vermouth, salt and pepper in a small bowl and whisk until the salt is dissolved. Whisk in the olive oil.

Place half the sliced vegetables, herbs, and lemon juice mixture in a shallow glass dish and cover with the food to be marinated. Add the remaining vegetables, herbs, and lemon juice mixture. Marinate seafood for 2 hours and chicken breasts for 4 hours, turning once or twice.

Makes enough for 1«-2 pounds seafood or poultry.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 171 Submitted By DIANE LAZARUS On 10-25-95

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