Sicilian Lemon Marinade
- 2/3 cup extra-virgin olive oil
- Zest of 2 large lemons, removed in wide strips with a vegetable peeler
- 3 bay leaves
- 3 large rosemary sprigs, cut into 1-inch lengths
- 1/2 teaspoon cracked black peppercorns
- Kosher salt
- 1/3 cup fresh lemon juice
- 1/3 cup water
- 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. 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 sauteing. Strain and toss with salad greens, olives and croutons and roasted potatoes or drizzle over poached fish.
extravirgin olive oil, lemons, bay leaves, rosemary sprigs, cracked black, kosher salt, lemon juice, water
Taken from www.myrecipes.com/recipe/sicilian-lemon-marinade (may not work)