Sicilian Lemon Marinade
by James Belardo
Here’s a classic Sicilian marinade.
– You can use this as a quick marinade for fish such as Swordfish (spada), tuna (tonno) or shrimp (gamberetti), use for about an hour or so.
– For a longer marinade for meats such as chicken, veal or pork, let sit marinate for 4 hours!
– Strain the marinade and toss onto bread cubes (croutons) or roasted potatoes
– Strain and use as a sauce.
2/3 cup olive oil
Lemon Zest (2 large lemons)
2-3 bay leaves
1/2 tsp cracked black peppercorns
3 rosemary sprigs (optional)
1/3 – 1/2 cup lemon freshly squeezed juice
1/3 – 1/2 cup white wine (Pinot Grigio)
1. In a medium sized sauce pan set on medium heat, add the olive oil, the lemon zest, bay leaves, rosemary sprigs and cracked peppercorns and cook until simmering.
2. Add the large pinch of salt and remove from the heat. Let cool slightly, then stir in the lemon juice and water.