Recipe for Citrus Marinade for Chicken, Fish, and Shellfish

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

Makes about 1 cup

1/2 cup Citrus Cilantro Grapeseed Oil
1/4 cup 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

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

Links to Products: Sea Salts & Seasonings | Citrus Cilantro Grapeseed Oil | Tequila Lime Vinegar

Cooks Notes:

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.

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This content was written by Sandie Jarrett. If you wish to use this content in any manner,
you need written permission from the author.