Seafood Marinade
This seafood marinade is a bright mix of lemon juice, lemon zest, olive oil and dry white wine, built to suit firm fish. Dried rosemary, thyme and parsley give it a savory backbone that holds up against salmon, mahi mahi or halibut. It takes a few minutes to shake together and keeps in the refrigerator for two weeks, so a batch is ready whenever you buy fish.
Instructions
Squeeze the lemon juice and finely grate the zest of the lemon. Crush the dried rosemary, thyme and parsley between your fingers or with a mortar so they release their aroma.
Combine the lemon juice, zest, olive oil, white wine, butter-flavored salt, black pepper and crushed herbs in a jar or other airtight container. Close the lid and shake until the oil and juice look blended.
Store the marinade in the refrigerator for up to 2 weeks. Shake it well before each use, since the oil and the herbs settle out as it sits.
To marinate fish, put 4 wild salmon filets of 6 ounces each, 4 mahi mahi filets of 7 ounces each, or 4 halibut fillets of 6 ounces each into a gallon-size zip-top bag. Pour in the marinade, seal the bag and turn it to coat the fish.
Refrigerate the bag for up to 24 hours before cooking the fish as you prefer.
Make it personal.
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