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Citrus Marinade for Chicken, Fish, or Shellfish
using Citrus Cilantro Grapeseed Oil and Tequila Lime Vinegar from The Posh Gourmet
Recipe courtesy Sandie Jarrett

Makes about 1 cup

1/2 cup Cuisine Perel Citrus Cilantro Grapeseed Oil
1/4 cup Cuisine Perel Tequila Lime Vinegar
3 cloves garlic, minced
2 tablespoons shallots or green onion, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
2 teaspoons grated lemon zest OR fresh lemon verbena leaves, finely chopped
2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme 
1/4 teaspoon black pepper, freshly ground

Method

In a small bowl whisk together all ingredients.  Use right away or cover and refrigerate for 2 - 3 days.

To cut down on preparation time, rough chop the herbs and the vegetables and put in the work bowl of a food processor or blender.  Add the vinegar, the salt, and the pepper.  Whorl about 15-20 seconds.  With the motor on, slowly add the oil and process until well combined.  Use right away or cover and refrigerate for 2 - 3 days. 

Serving Suggestions

Marinate chicken, fish, or shellfish in the refrigerator for several hours before grilling.  Brush with additional marinade the last few minutes of grilling.

To use as a dressing for a chilled vegetable salad, increase the oil to 3/4 cup and continue processing in food processor long enough for the oil to emulsify.