This wonderful all purpose marinade uses lemon, garlic, and olive oil for its base.
It is perfect for marinating any type of seafood, such as shrimp scampi and works great as a base for grilled Mahi Mahi or your favorite tilapia fish recipes.
Use it on chicken or pork to brighten up the flavors while grilling.
Just soak your meat of choice in the marinade for 30 minutes and prepare as desired.
You’ll find this an indispensable recipe in your kitchen.
Marinade Recipe:
1/2 cup cilantro leaves, parsley or tarragon
1 lemon
1/8 cup white wine, optional
3/4 cup olive oil
1 teaspoon garlic puree or 1 clove minced garlic
Roughly chop the cilantro and carefully remove the zest (outer yellow peel from the lemon). The zest adds a lot of flavor to this marinade.
Next, cut the lemon in half and add lemon juice to a mixing bowl. Add the wine, chopped cilantro and lemon zest, followed by the garlic.
Slowly pour the olive oil into the marinade and whisk quickly until it starts to thicken. This is called an emulsion.
When the marinade has thickened, let it sit about 30 minutes and then pour it over your meat.
SUBSCRIBE! http://tinyurl.com/kfrblj7
LIKE ME ON FACEBOOK http://www.Facebook.com/ChefTips
FOLLOW ME ON INSTAGRAM http://instagram.com/ChefTips
21 Comments
Thanks Chef, I always wondered. I have a recipe for Chicken Piccata, would that be chardonnay as well?
That's a very nice idea.
Thank you
You're welcome. Thanks for the nice comment!
@thegoodgeneral
Thanks for sharing your marinade idea.
There are many, many ways to make marinades.
It would be great to see you use your youtube channel to make some encouraging videos. Maybe you could make a video that would inspire your audience.
I marinate with those ingredients alot but the zest is a good idea. Havent tried that yet
Do u kno if this would work w/ lime? Pls advise
@RJDaRealest Sure!
Do you have one for beef
@raiderflea Check out my fajita marinade.
@thegoodgeneral
Speak for yourself sir! I found this video to be very informative and understanding. Thank you "ChefTips"!
came out good im looking for more of a creamy type of herb
What is the emulsifier in this recipie? im confused as surely the emulsifier is whats stopping the oil separating from the other ingerdients as simply mixing the ingredients together is only tempary meaning the mixture will break apart again especially if you leave it for 30 minutes.
@beatricexox Sounds great. Thank you for sharing this!
@cacahuatotito
Hello. I would keep in the fridge for a week and you can freeze it as well. My freezer is always stocked with marinades. =]
@deitschman231
Yes. Same plant. Coriander are the dried seeds and Cilantro are the fresh leaves. A lot of history behind this herb…. =]
Nice! thx for sharing <3
Don't know if it happened to anyone else, but the background music totally overpowered the voice presentation. I got the basics from the ingredients flashed throughout, but would have liked to hear the presentation, to make sure I didn't miss anything.
hey what is alternative for white wine? and can I use thyme, parsley, oregano, rosemary instead of cilantro?
I feel like my right ear is deaf
instead of wine can use cider vinegar??
Who's here in 2020