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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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 sautéing. Strain and toss with salad greens, olives and croutons and roasted potatoes or drizzle over poached fish.
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